Ingredients You’ll Need
(Makes 12–16 squares)
Herbs & Spices
For the Shortbread Crust:
1 cup unsalted butter, softened
1/4 cup granulated sugar
2 cups all-purpose flour
Pinch of salt
For the Vanilla Custard Filling:
3 large egg yolks
1/2 cup granulated sugar
Desserts
2 tablespoons cornstarch
2 cups whole milk (or heavy cream for extra richness)
1 teaspoon pure vanilla extract
Pinch of salt
For Dusting:
Powdered sugar (for topping)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Dairy & Eggs
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Make the Shortbread Crust
In a mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Gradually stir in the flour and salt until the dough comes together. Be careful not to overmix
Press the dough evenly into the bottom of the prepared baking pan to form the crust.
Bake in the preheated oven for 15–18 minutes, or until lightly golden around the edges. Remove from the oven and let cool slightly.
3. Prepare the Vanilla Custard
In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
Food
Gradually whisk in the milk (or cream) and salt until fully combined.
Cook over medium heat, stirring constantly with a spatula or whisk, until the mixture thickens and comes to a gentle boil (about 5–7 minutes). Be sure to scrape the bottom of the pan to prevent scorching.
Once thickened, remove from heat and stir in the vanilla extract. Continue stirring for another minute to cool the custard slightly.
4. Assemble the Squares
Pour the warm vanilla custard over the baked shortbread crust, spreading it evenly with a spatula.
Gently tap the pan on the counter to release any air bubbles.
Let the squares cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to set.
5. Serve and Enjoy
