Here is a soft, creamy Vanilla Custard Bars recipe with a smooth custard filling and a tender base. This is a classic bakery-style dessert that slices beautifully.
Vanilla Custard Bars
Preparation Time
20 minutes
Baking Time
40–45 minutes
Cooling & Chilling Time
2–3 hours
Servings
12 bars
Ingredients
Base (Shortbread Layer)
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All-purpose flour – 1½ cups
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Powdered sugar – ½ cup
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Unsalted butter – ¾ cup (170 g), cold and cubed
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Salt – a pinch
Custard Filling
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Whole milk – 2 cups
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Heavy cream – ½ cup
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Granulated sugar – ¾ cup
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Eggs – 3 large
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Cornstarch – 3 tablespoons
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Vanilla extract – 2 teaspoons
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Salt – ¼ teaspoon
Directions
Step 1: Prepare the Pan
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Preheat oven to 170°C (340°F).
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Line a 9×9-inch baking pan with parchment paper, leaving overhang.
Step 2: Make the Base
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In a bowl, combine flour, powdered sugar, and salt.
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Rub in cold butter with fingers or a pastry cutter until crumbly.
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Press mixture firmly into the prepared pan.
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Bake for 15–18 minutes until lightly golden.
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Remove from oven and set aside.
Step 3: Prepare the Custard
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In a saucepan, heat milk and cream until just warm.
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In a bowl, whisk eggs, sugar, cornstarch, vanilla, and salt until smooth.
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Slowly pour warm milk into egg mixture while whisking constantly.
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Return mixture to saucepan.
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Cook on medium-low heat, stirring continuously, until thickened and smooth.
Step 4: Assemble
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Pour warm custard evenly over the baked base.
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Smooth the top gently.
Step 5: Bake
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Bake at 170°C (340°F) for 25–30 minutes.
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Custard should be set but slightly wobbly in the center.
Step 6: Cool and Chill
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Cool at room temperature for 1 hour.
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Refrigerate for at least 2 hours before slicing.
Tips for Perfect Custard Bars
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Stir custard constantly to avoid lumps.
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Do not overbake or custard will crack.
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Chill fully for clean slices.
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Use full-fat milk for best texture.
Variations
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Vanilla Almond: Replace half vanilla with almond extract.
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Fruit Custard Bars: Add thin apple or pear slices on top before baking.
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Coconut Custard: Replace half milk with coconut milk.
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Cinnamon Custard Bars: Add ¼ teaspoon cinnamon to custard.
Storage
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Refrigerate in an airtight container for up to 4 days.
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Best served chilled.
