Soft, light, and incredibly creamy, these Vanilla Custard Cake Squares are made with a rich custard batter that bakes into a delicate, melt-in-your-mouth dessert. Finished with a dusting of powdered sugar, they’re perfect with coffee or tea.
Ingredients
- 4 large eggs, separated
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup (95 g) all-purpose flour
- 2 cups (500 ml) warm milk
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (160°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Separate the eggs. Beat the egg whites until stiff peaks form and set aside.
- In another bowl, beat the egg yolks with the sugar until pale and fluffy.
- Add the melted butter and vanilla extract, mixing until smooth.
- Gradually add the flour and mix until fully incorporated.
- Slowly pour in the warm milk while whisking. The batter will be very thin.
- Gently fold the beaten egg whites into the batter in three additions. Small lumps of egg white are perfectly fine.
- Pour the batter into the prepared pan.
- Bake for 50–60 minutes, or until the top is lightly golden and the center is just set.
- Cool completely in the pan, then refrigerate for at least 2 hours before slicing.
- Dust generously with powdered sugar before serving.
Prep Time
20 minutes
Bake Time
55 minutes
Total Time
3 hours 15 minutes (including chilling time)
Servings
9–12 squares
Tips
- Use warm milk, not hot, for the smoothest batter.
- Chill thoroughly before cutting for clean, neat squares.
- Add a little lemon zest or almond extract for a delicious flavor variation.