Vanilla Custard Cream Squares

Ingredients:

For the Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract

For the Crust:

• 1 box (8 oz) yellow cake mix
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract

For the Topping:

• Powdered sugar (for dusting)

Instructions:

1. Prepare the Custard Filling:
   
   • In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Bring this mixture to a gentle boil over medium heat while constantly stirring.
   • In a separate bowl, whisk together the egg yolks. Once the milk mixture begins to boil, slowly pour about 1/2 cup of the hot mixture into the egg yolks while whisking constantly to temper the eggs.
   • Gradually add the tempered egg yolks into the saucepan, stirring constantly. Continue to cook and whisk for 2-3 minutes until the custard thickens to a pudding-like consistency.
   • Remove from heat and stir in the butter and vanilla extract. Set aside to cool slightly.
3. Prepare the Crust:
   
   • Preheat your oven to 350°F (175°C).
   • In a mixing bowl, combine the cake mix, softened butter, egg, and vanilla extract. Mix until a soft dough forms.
   • Press the dough into the bottom of a greased 9×9-inch baking dish, spreading it evenly across the bottom.
5. Assemble the Squares:
   
   • Pour the slightly cooled vanilla custard filling evenly over the cake crust in the baking dish. Smooth out the top to ensure it’s level.
7. Bake the Custard Cream Squares:
   
   • Bake for 30-35 minutes or until the top is golden and the edges are set.
   • Let it cool in the pan for at least 1 hour, then refrigerate for an additional 2-3 hours to fully set.
9. Serve:
   
   • Once chilled and set, cut into squares and dust with powdered sugar before serving.