Vanilla Custard Cream Squares
Directions:
Preheat the oven:
Set the oven to 175°C (350°F). Line a 9×9-inch baking dish with parchment paper, leaving a little overhang for easy removal.
Prepare the dough:
In a medium bowl, mix the cookie crumbs, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes and allow to cool. Prepare the vanilla pudding:
Heat whole milk and cream in a medium saucepan over medium heat until just before boiling. In a separate bowl, whisk together granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
Tempered egg mixture:
Slowly pour a small amount of the hot milk mixture into the egg mixture, stirring constantly to prevent curdling. Gradually add the remaining milk mixture while continuing to stir.
Cook the vanilla pudding:
Return mixture to saucepan, place over medium heat, and simmer, stirring constantly, until thickened and bubbly, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
To assemble:
Pour the vanilla cream onto the cooled base and spread evenly. Refrigerate for at least 2 hours or until the vanilla cream is set.
Prepare the whipped cream:
In a large bowl, beat the cream, powdered sugar and vanilla extract until stiff peaks form.
To garnish and serve:
Spread the whipped cream over the vanilla cream layer to create a smooth surface. Cut into squares and serve. Garnish with additional whipped cream or white chocolate shavings, if desired. Serve chilled.
Prep time: 20 minutesTotal time: 40 minutes (plus chilling time) | Servings: 9
cunclusion
This dessert is best enjoyed fresh and stored in the fridge for up to three days. If desired, top with fresh berries or a drizzle of caramel for added elegance. For more details, check out the full recipes at sources like Easy Recipes Life, Dana Recipes, and Forecipes.