Go Back

Vanilla Custard Cream Squares

A delicious dessert featuring creamy custard layered with crispy graham crackers, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 30 minutes
Servings: 8 squares
Course: Dessert, Sweet
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Custard
  • 2 cups milk
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
For the Whipped Cream and Assembly
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract for the whipped cream
  • 1 package graham crackers optional, for layering

Method
 

Preparation of Custard
  1. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat. Stir frequently until the mixture starts to bubble.
  2. In a separate bowl, lightly beat the egg yolks. Gradually add some of the hot milk mixture to the egg yolks to temper them. Once mixed well, pour the egg mixture back into the saucepan.
  3. Continue to cook the mixture over medium heat, stirring constantly until thickened (about 3-5 minutes). Remove it from heat and stir in vanilla extract. Let it cool.
Making the Whipped Cream
  1. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and the additional teaspoon of vanilla, continuing to whip until stiff peaks form.
Layering and Chilling
  1. If using graham crackers, lay a single layer in a square dish. Pour half of the cooled custard over the crackers, followed by a layer of whipped cream. Repeat these layers one more time, finishing with whipped cream on top.
  2. Allow the Vanilla Custard Cream Squares to refrigerate for at least 2 hours or until fully set.
  3. Cut into squares and serve chilled, garnishing with fruits or a dusting of cocoa powder if desired.

Notes

For dairy-free options, use almond or coconut milk. Make sure to continuously stir the custard mixture while it heats to avoid lumps. Store in the refrigerator for up to 5 days or freeze for up to 3 months.