Vanilla Custard Dessert Squares

That sounds like a perfectly classic, creamy, and satisfying dessert! Vanilla Custard Dessert Squares typically involve a crisp base (often shortbread or graham cracker), a thick, decadent layer of smooth vanilla custard, and sometimes a dusting of nutmeg or a thin chocolate layer on top.

Here is a recipe for a beautiful layered vanilla custard bar, using a simple shortbread-style base:

🍮 Classic Vanilla Custard Dessert Squares

This recipe makes a sturdy, rich bar in a $9 \times 13 \text{ inch}$ ($23 \times 33 \text{ cm}$) baking pan.

I. Ingredients

Component	Quantity	Notes
Shortbread Base
All-Purpose Flour	$250 \text{ g}$ ($2 \text{ cups}$)
Granulated Sugar	$50 \text{ g}$ ($\frac{1}{4} \text{ cup}$)
Unsalted Butter	$170 \text{ g}$ ($\frac{3}{4} \text{ cup}$)	Cold and cubed.
Vanilla Custard Filling
Large Egg Yolks	$6 \text{ large}$	Use the yolks only for richness and color.
Whole Milk	$500 \text{ ml}$ ($2 \text{ cups}$)	Full-fat milk is best.
Granulated Sugar	$150 \text{ g}$ ($\frac{3}{4} \text{ cup}$)
Cornstarch	$50 \text{ g}$ ($\sim \frac{1}{3} \text{ cup}$)	For thickening.
Vanilla Bean Paste or Extract	$1 \text{ tbsp}$	Or seeds from $1 \text{ vanilla bean}$.
Salt	$\frac{1}{4} \text{ tsp}$
Topping
Powdered Sugar or Nutmeg	For dusting/garnish.

II. Instructions

1. Prepare and Bake the Shortbread Base

1. Preheat: Preheat oven to $180^\circ\text{C}$ ($350^\circ\text{F}$). Line the $9 \times 13 \text{ inch}$ pan with parchment paper, leaving an overhang on the long sides.
2. Combine: In a food processor, or using a pastry blender, combine the flour, sugar, and cold, cubed butter. Pulse or cut in until the mixture resembles coarse crumbs.
3. Press: Press the crumb mixture evenly and firmly into the bottom of the prepared pan.
4. Bake: Bake for $15 \text{ to } 20 \text{ minutes}$, or until the edges are lightly golden.
5. Cool: Remove the crust from the oven and let it cool completely while preparing the custard. Reduce the oven temperature to $160^\circ\text{C}$ ($325^\circ\text{F}$).

2. Prepare the Custard Filling

1. Whisk: In a medium bowl, whisk the egg yolks with half of the sugar until they are pale and creamy. Whisk in the cornstarch and salt until smooth.
2. Heat Milk: In a medium saucepan, combine the milk, the remaining half of the sugar, and the vanilla. Bring the mixture to a simmer over medium heat (do not boil).
3. Temper: Pour about $\frac{1}{3}$ of the hot milk mixture slowly into the egg yolk mixture while whisking constantly. This is called tempering and prevents the yolks from scrambling.
4. Return: Pour the tempered yolk mixture back into the saucepan with the remaining milk.
5. Cook & Thicken: Return the saucepan to medium-low heat. Cook, stirring constantly, until the custard thickens significantly (it should bubble slowly for about $30 \text{ seconds}$ once thick).
6. Strain (Optional): For an extra smooth custard, push it through a fine-mesh sieve into a clean bowl.

3. Assemble and Bake the Squares

1. Pour: Pour the hot custard evenly over the cooled, baked shortbread base. Spread it gently with a spatula.
2. Bake: Place the pan back in the oven (now at $160^\circ\text{C} / 325^\circ\text{F}$). Bake for an additional $20 \text{ to } 25 \text{ minutes}$, or until the custard is set and barely wiggles in the center.
3. Cool & Chill: Let the bars cool completely on the counter. Then, chill in the refrigerator for at least $4 \text{ hours}$ (or overnight) until the custard is firm enough to cut.

4. Finish

1. Cut: Lift the squares out of the pan using the parchment paper overhang. Cut into neat squares or rectangles.
2. Garnish: Dust generously with powdered sugar or sprinkle with a pinch of fresh nutmeg before serving.

Enjoy these rich, classic dessert bars!

Would you like a recipe for a chocolate ganache to spread thinly over the chilled custard layer?