Okay, let’s be real — there’s something about creamy, vanilla desserts that just hits different. You know that moment when you take a bite of something silky, light, and sweet, and suddenly, you’re just… happy? Yeah, that’s what these Vanilla Custard Cream Squares do. They’re the kind of dessert that makes you stop mid-bite and go, “Wait, did I make this?!”
I’ve been baking for years, but every single time I pull these squares out of the fridge, they still feel kinda fancy — like something you’d find at a cozy bakery on Main Street. And honestly, they’re not hard to make. Once you break it down, it’s just choux pastry (the same dough used for cream puffs) and a rich vanilla custard that sets up beautifully in the fridge.
So grab your mixing bowl, and let’s make something sweet.
What You’ll Need
You don’t need anything wild for this one — just a few pantry basics and a little patience.
For the choux pastry layers:
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
5 large eggs (room temp — don’t skip this part!)
For the vanilla custard filling:
3 cups milk (divided)
¾ cup sugar
¼ cup unsalted butter
5 large eggs
1 teaspoon vanilla extract
7 tablespoons cornstarch
¼ cup powdered sugar (for dusting)
That’s it. Simple stuff, but when they come together… magic happens.
Step 1: Making the Choux Pastry Layers
Here’s where the fun starts. Preheat your oven to 400°F and line two baking trays with parchment paper.
In a medium saucepan, add water and butter and bring it to a boil. Once it’s bubbling, dump in the flour all at once and stir like crazy with a wooden spoon. Keep going until it comes together into a dough and a thin film forms on the bottom of the pan — that’s your sign it’s ready.
Now, transfer the dough to your stand mixer. Let it cool a bit (we’re not making scrambled eggs here), then beat in the eggs one at a time. Be patient with this part — the dough will look weird and gloopy at first, but trust me, it comes together beautifully.
Once smooth, divide it into two portions and spread each on your trays. Don’t worry about perfect shapes — rustic looks homemade, and that’s the charm! Bake them for about 25–30 minutes until golden and puffed. Let them cool completely.
Step 2: The Dreamy Vanilla Custard
Alright, now for that creamy vanilla filling — the real star of the show.
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