Here’s a classic custard cream square recipe — soft, buttery shortbread layers with a rich, creamy custard filling 🍮🍰
🍰 Custard Cream Squares
Ingredients
Shortbread Base
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) sugar
- 2 cups (250 g) all-purpose flour
- Pinch of salt
Custard Filling
- 2 cups (480 ml) milk
- 3 tablespoons cornstarch
- 1/3 cup (65 g) sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter (optional, for extra richness)
Instructions
1️⃣ Make the shortbread base
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy.
- Mix in flour and salt until dough comes together.
- Press dough into a greased 9×9-inch baking pan.
- Bake 15–20 minutes until lightly golden. Cool completely.
2️⃣ Prepare the custard
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Heat milk in a saucepan until just simmering.
- Slowly pour hot milk into egg mixture, whisking constantly (temper the eggs).
- Return mixture to saucepan over low-medium heat.
- Stir constantly until thickened (about 3–5 minutes).
- Remove from heat, stir in vanilla and butter. Let cool slightly.
3️⃣ Assemble the custard squares
- Pour custard over cooled shortbread base.
- Smooth the top and chill in the fridge at least 2 hours until set.
- Optional: dust with powdered sugar before slicing.
✅ Tips
- Let custard cool before pouring to prevent melting the shortbread.
- For extra flavor, add a hint of lemon zest or a dash of nutmeg to the custard.
- Cut with a hot, sharp knife for clean squares.
If you want, I can also give you:
- No-bake custard cream squares
- Chocolate custard variation
- Mini custard bars for parties
Do you want me to do one of those versions?
