Ingredients
For the base:
-
1 ½ cups all-purpose flour
-
½ cup unsalted butter, cold and cubed
-
2–3 tablespoons sugar
-
Pinch of salt
-
1–2 tablespoons cold water
For the custard filling:
-
2 cups whole milk
-
4 large egg yolks
-
½ cup sugar
-
3 tablespoons cornstarch
-
1 teaspoon vanilla extract
-
2 tablespoons unsalted butter
For the topping (optional):
-
Powdered sugar for dusting
-
Whipped cream or a thin glaze
Instructions
1. Make the base:
-
Preheat oven to 350°F (175°C).
-
In a bowl, combine flour, sugar, and salt.
-
Cut in cold butter until mixture resembles coarse crumbs.
-
Add cold water, 1 tablespoon at a time, until dough comes together.
-
Press dough into a greased 8×8-inch baking pan evenly.
-
Bake for 15–20 minutes until lightly golden. Let cool slightly.
2. Make the custard:
-
In a saucepan, heat milk over medium heat until just simmering.
-
In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
-
Slowly pour hot milk into the egg mixture, whisking constantly (tempering the eggs).
-
Return mixture to the saucepan. Cook over medium heat, stirring constantly until thickened.
-
Remove from heat, stir in vanilla and butter. Let cool slightly.
3. Assemble the squares:
-
Pour custard over the baked base and smooth with a spatula.
-
Chill in the fridge for at least 2–3 hours until set.
4. Serve:
-
Cut into squares.
-
Optional: Dust with powdered sugar or top with a drizzle of glaze or whipped cream.
💡 Tips:
-
For extra flavor, add a teaspoon of almond extract or a pinch of nutmeg to the custard.
-
You can make the custard a day ahead—the flavors deepen nicely.
-
For a firmer set, line the pan with parchment paper to make slicing easier.
If you want, I can also give a shortcut version using store-bought puff pastry or pre-baked shortcrust that makes these squares even quicker while still creamy and delicious. Do you want me to do that?