Vanilla Custard Bars (often called “Custard Squares” or “Neapolitan Bars”) are the perfect middle ground between a creamy crème brûlée and a portable snack. This version uses a buttery shortbread crust and a thick, set custard that won’t slide out when you take a bite.
The Anatomy of a Custard Bar
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The Crust: A crisp, golden shortbread base.
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The Filling: A dense, silky vanilla bean custard.
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The Topping: Usually a light dusting of powdered sugar or a thin chocolate ganache.
Ingredients
Shortbread Crust:
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1/2 cup Unsalted Butter (melted)
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1/4 cup Granulated Sugar
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1 tsp Vanilla Extract
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1 cup All-purpose Flour
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1/4 tsp Salt
Vanilla Custard Filling:
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2 cups Whole Milk
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1/2 cup Heavy Cream
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1/2 cup Granulated Sugar
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1/4 cup Cornstarch (essential for the “set”)
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4 Large Egg Yolks
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1 tbsp Vanilla Bean Paste (or extract)
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2 tbsp Unsalted Butter
Instructions
1. Bake the Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Mix the melted butter, sugar, vanilla, flour, and salt until a soft dough forms. Press it firmly into the bottom of the pan. Bake for 15–18 minutes until the edges are lightly golden. Let it cool slightly while you make the filling.
2. Make the Custard
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In a medium bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.
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In a saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer (don’t let it boil over!).
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Temper the eggs: Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
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Pour the egg/milk mixture back into the saucepan. Cook over medium-low heat, whisking vigorously, until the mixture thickens into a heavy pudding consistency (about 3–5 minutes).
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Remove from heat; stir in the butter and vanilla bean paste.
3. Assemble and Chill
Pour the hot custard over the baked crust and smooth the top. Press a piece of plastic wrap directly onto the surface of the custard to prevent a “skin” from forming.
The Hard Part: Refrigerate for at least 4 hours (ideally overnight). These must be completely cold to slice cleanly.
Customization Table
| Upgrade | How to do it |
| Brulee Style | Sprinkle sugar on top after chilling and torch it until caramelized. |
| Chocolate Layer | Pour a mixture of 4oz melted chocolate + 1/4 cup warm cream over the set custard. |
| Fruit Swirl | Drop small spoonfuls of raspberry jam into the custard before chilling. |