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recipes vanilla custard cream squares
- Total Time: 65 minutes
- Yield: 16 squares 1x
- Diet: General
Description
These Vanilla Custard Cream Squares combine creamy vanilla custard with a warm cardamom caramel drizzle, all atop a buttery shortbread crust. This dessert offers a delightful balance of textures and flavors, perfect for any special occasion.
Ingredients
- 150g (1.25 cups) All-Purpose Flour: Forms the base of the shortbread crust.
- 80g (0.33 cup) Unsalted Butter, Cold and Cubed: Creates flaky layers in the crust.
- 30g (2 Tbsp) Granulated Sugar: Adds sweetness and tenderness to the crust.
- 1g (0.25 tsp) Salt: Enhances the flavors of the crust.
- 500ml (2 cups) Whole Milk: The base of the creamy custard.
- 250ml (1 cup) Heavy Cream: Adds richness and a velvety texture to the custard.
- 4 Large Egg Yolks: Key to a rich and creamy custard.
- 80g (0.33 cup) Granulated Sugar: Sweetens the custard and creates a smooth texture.
- 30g (0.25 cup) Cornstarch: Thickens the custard.
- 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the custard flavor.
- 150g (0.75 cup) Granulated Sugar: The foundation of the cardamom caramel.
- 30ml (2 Tbsp) Water: Dissolves sugar for caramelization.
- 30g (2 Tbsp) Unsalted Butter: Adds richness to the caramel.
- 60ml (0.25 cup) Heavy Cream: Creates a creamy caramel.
- 0.5 tsp Ground Cardamom: Adds a warm, aromatic spice to the caramel.
- 30g (0.25 cup) Pistachios, Toasted and Coarsely Chopped: Provides a crunchy garnish.
- 10g (1 Tbsp) Powdered Sugar: For dusting the finished squares.
Instructions
- Prepare Oven & Pan: Preheat oven to 180°C (350°F) and grease a 20x20cm (8×8 inch) pan.
- Make Shortbread Crust: Pulse flour, cold butter, sugar, and salt in a food processor until crumbly.
- Bake Crust: Press into pan and bake for 12 minutes, until golden.
- Make Custard Base: Whisk egg yolks, sugar, cornstarch, and vanilla.
- Infuse Milk & Cream: Simmer milk and cream, then remove from heat.
- Temper Egg Yolks: Slowly pour hot milk into egg mixture while whisking.
- Cook Custard: Cook over medium-low heat, stirring, until thickened (4-5 minutes).
- Make Cardamom Caramel: Caramelize sugar and water, then add butter and cream/cardamom.
- Assemble & Bake: Pour custard into crust, swirl with caramel, and bake for 20-25 minutes.
- Cool & Chill: Cool to room temperature, then refrigerate for at least 2 hours.
- Garnish & Serve: Drizzle with caramel, sprinkle with pistachios, dust with sugar, and cut into squares.
Notes
For a cleaner cut, warm a knife in hot water before slicing. Using high-quality vanilla extract enhances the custard’s flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 square
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: custard,caramel,cardamom,shortbread,dessert,vanilla,squares,baking
