his American-style version features a tender shortbread crust that's pressed into the pan—no rolling required. It's easier to serve and just as delicious .
The Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Shortbread Crust | All-purpose flour | 1¼ cups (156g) |
| Granulated sugar | ¼ cup (50g) | |
| Salt | ½ teaspoon | |
| Unsalted butter | ½ cup (1 stick), chilled and cubed | |
| Egg yolk | 1 large | |
| Custard Filling | Whole milk | 1 cup (estimated) |
| Heavy cream | 1 cup (estimated) | |
| Egg yolks | 4 large | |
| Granulated sugar | ½ cup | |
| Cornstarch | 3 tablespoons | |
| Vanilla extract | 1 teaspoon | |
| Finish | Powdered sugar | For dusting |
The Method
Version 3: Graham Cracker Crust Vanilla Custard Cream Squares
This version uses a no-bake graham cracker crust and adds a fluffy whipped cream topping—the quickest and easiest of the three .
The Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Crust | Graham cracker crumbs | 1½ cups |
| Unsalted butter | ½ cup, melted | |
| Granulated sugar | ¼ cup | |
| Custard Filling | Whole milk | 2 cups |
| Granulated sugar | ½ cup | |
| Cornstarch | ¼ cup | |
| Salt | ¼ teaspoon | |
| Egg yolks | 4 large | |
| Unsalted butter | 2 tablespoons | |
| Vanilla extract | 2 teaspoons | |
| Whipped Cream Topping | Heavy whipping cream | 1½ cups |
| Powdered sugar | ½ cup | |
| Vanilla extract | 1 teaspoon |
The Method
Step 1: Make the Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of an 8×8-inch pan . Bake for 8-10 minutes, then cool completely.
Step 2: Make the Custard
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and just beginning to bubble .
In a separate bowl, lightly beat egg yolks. Slowly whisk about ½ cup of the hot milk mixture into the yolks to temper them. Pour the egg mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until thickened .
Remove from heat and stir in butter and vanilla until smooth .
Step 3: Chill the Custard Layer
Pour the warm custard over the cooled crust. Cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming) . Refrigerate for at least 2 hours until set.
Step 4: Make the Whipped Cream Topping
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form .
Step 5: Finish and Serve
Spread the whipped cream over the set custard. Slice into squares and serve chilled .
Pro-Tips for Custard Square Perfection
1. Temper Your Eggs
Never add hot milk directly to eggs—this creates scrambled eggs, not smooth custard. Always whisk the hot liquid slowly into the eggs while stirring constantly .
2. Strain If Needed
For the silkiest custard, strain it through a fine-mesh sieve after cooking to catch any tiny lumps .
3. Press Plastic Wrap Directly on the Surface
To prevent a skin from forming on your custard while chilling, press plastic wrap directly onto the surface .
4. Chill Thoroughly
These desserts need time to set. Overnight chilling yields the cleanest slices and best texture .
