Creamy Baked Vanilla Custard Squares

Table of Contents

🍮 Creamy Baked Vanilla Custard Squares

Buttery biscuit crust + silky vanilla custard filling—baked to perfection!

⏰ Prep Time: 15 mins | 🍳 Bake Time: 40-45 mins | ❄️ Chill Time: 4+ hours | 🍰 Servings: 12 squares

📝 Ingredients

For the Crust:

200g (1½ cups) crushed digestive biscuits (or GF graham crackers)

80g (⅓ cup) melted butter (or coconut oil)
2 tbsp sugar (optional, omit for less sweetness)

For the Custard Filling:

500g (2 cups) cream cheese or ricotta, softened

400ml (1 can) sweetened condensed milk
200ml (¾ cup + 2 tbsp) heavy cream (or coconut cream)
3 large eggs, room temp

1 tbsp cornstarch (or GF flour)
2 tsp vanilla extract
Zest of 1 lemon (optional, for brightness)

Optional Toppings:

Fresh berries
Powdered sugar
Caramel drizzle

👩‍🍳 Instructions

1. Prep the Crust:

Preheat oven to 325°F (160°C). Line an 8×8-inch (20x20cm) baking pan with parchment.
Mix crushed biscuits, melted butter, and sugar (if using). Press firmly into the pan.
Bake for 10 mins, then cool slightly.

2. Make the Custard Filling:

In a blender or bowl, beat cream cheese/ricotta until smooth.
Add condensed milk, heavy cream, eggs, cornstarch, vanilla, and lemon zest. Blend until silky.

3. Bake & Chill:

Pour filling over the crust. Tap to remove air bubbles.

Bake 40-45 mins until edges are set but center jiggles slightly.
Cool completely, then refrigerate at least 4 hours (overnight is best).

4. Serve:

Cut into squares and top with berries or powdered sugar.

💡 Pro Tips:

✅ No cracks: Bake in a water bath (place pan in a larger tray with hot water).
✅ Lighter version: Use ricotta and reduce condensed milk by ¼ cup.
✅ Gluten-free? Use GF biscuits or almond flour crust.

🌟 Why You’ll Love It:

Velvety texture with a hint of vanilla and lemon.
Easy to make—just blend, bake, and chill!
Perfect for parties or afternoon tea.

Creamy, dreamy, and downright delicious! 😍🍮