Dessert : Custard Squares

[pattrose]

Custard Squares
* 1 cup (125g) all-purpose flour (or 1:1 GF blend)
* ¼ cup (30g) powdered sugar
* ½ cup (1 stick / 115g) cold unsalted butter, cubed
* Dairy & Eggs

For the Vanilla Custard Filling:
* 3 large eggs
* ¾ cup (150g) granulated sugar
* 2 tbsp all-purpose flour (or cornstarch for GF)
* ½ cup (120ml) whole milk
* 2 tbsp unsalted butter, melted
* 2 tsp pure vanilla extract
* Pinch of salt

For Finishing:
* Powdered sugar, for dusting

💡 Pro Tips:Press crust firmly—prevents crumbling when cut.Don’t overbake custard—edges should be set, center slightly jiggly.Cool completely before slicing—custard firms as it chills.

1. Make the Crust
* Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment paper.
* In a food processor or bowl, mix flour, powdered sugar, and cold butter until crumbly.
* Press mixture firmly into bottom of pan.
* Bake 15–18 minutes until lightly golden. Cool slightly.
* Food

2. Make the Custard
* In a bowl, whisk eggs and sugar until pale.
* Whisk in flour, milk, melted butter, vanilla, and salt until smooth.

3. Assemble & Bake
* Pour custard over warm crust.
* Bake 20–25 minutes, until edges are set and center is just slightly wobbly.
* Cool completely in pan on a wire rack (about 2 hours).

4. Serve
* Lift out using parchment; dust with powdered sugar.
* Cut into 16 squares.