Vanilla Custard Cream Squares

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

For the Custard

• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 5 large egg yolks
• 2 tsp vanilla extract
• 3 tbsp cornstarch

Instructions

Make the Crust

• Preheat oven to 350°F (175°C).
• Mix graham cracker crumbs, butter, and sugar in a bowl.
• Press firmly into an 8×8-inch baking dish.
• Bake for 8–10 minutes until lightly golden. Let cool completely.

Prepare the Custard

• Heat milk, cream, and sugar in a saucepan over medium heat until steaming (do not boil).
• In a separate bowl, whisk egg yolks with cornstarch until smooth.
• Slowly whisk in ½ cup of the hot milk mixture to temper the eggs.
• Return egg mixture to the saucepan, whisking constantly.
• Cook over medium heat, stirring, until thickened and bubbling (5–8 minutes).
• Stir in vanilla extract. Remove from heat.

Assemble & Chill

• Pour hot custard over the cooled crust.
• Smooth the top.
• Cover with plastic wrap (press it directly on the surface to prevent skin).
• Chill in the refrigerator for at least 4 hours until fully set.

Slice & Serve

• Cut into squares using a sharp knife.
• Optional: Dust with powdered sugar or top with whipped cream before serving.

Storage Tips

• Store in an airtight container in the fridge for up to 4 days.
• Best enjoyed chilled straight from the fridge!