Print

Dreamy Vanilla Custard Cream Squares: Best Bakery-Style Treat

Vanilla Custard Cream Squares
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These golden vanilla custard cream squares transform simple ingredients into bakery-worthy magic with a tender vanilla cake base, silky homemade custard center, and cloud-like whipped cream topping.

Ingredients

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups milk (for custard)
  • 3/4 cup granulated sugar (for custard)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt (for custard)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract (for custard)
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. Whisk the eggs and sugar in a large bowl until the mixture becomes pale and thick, about 2-3 minutes.
  3. Stir in the vanilla extract, vegetable oil, and milk until well combined, then sift the flour, baking powder, and salt directly over the wet ingredients and fold gently just until no dry streaks remain.
  4. Pour the batter into the prepared pan and bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
  5. Create the custard by whisking together milk, sugar, cornstarch, and salt in a medium saucepan until smooth, then heat over medium heat until steaming but not boiling.
  6. Temper the egg yolks by slowly whisking in about 1/2 cup of the hot milk mixture, then pour the tempered yolks back into the saucepan. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon.
  7. Remove the custard from heat and stir in the butter and vanilla extract until smooth. Spread evenly over the cooled cake and refrigerate for at least 1 hour until set.
  8. Whip the heavy cream until soft peaks form, then spread it over the chilled custard layer. Refrigerate for at least 30 minutes before cutting into squares with a sharp knife.

Notes

  • Perfect the whisking stage: Whip eggs and sugar until truly pale and thick (about 3 minutes with electric mixer) for airy cake texture.
  • Watch custard temperature: Heat milk till steaming (not boiling) to prevent scorching and ensure smooth custard.
  • Chill between layers: Allow an hour of refrigeration after adding custard before topping with whipped cream to prevent layers from bleeding.
  • Cold tools, stable cream: Chill mixing bowl and beaters for 15 minutes before whipping cream for better shape.
  • Clean-cut technique: Dip knife in hot water and wipe clean between cuts for bakery-worthy squares.

Find it online: https://www.sweethomecook.com/vanilla-custard-cream-squares/