Custard Squares Recipes

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CUSTARD SQUARES



Custard Squares image

This is a really old fashioned recipe for custard squares that does not use custard powder. My MIL makes these when her wonderful son has done some thing really good, or just when she wants to give us a treat, and I adore them... so I've been attempting my own and here is what I came up with.

Provided by Kiwibird 2

Categories     Dessert

Time 2h55m

Yield 9-12 serving(s)

Number Of Ingredients 10

300 g frozen puff pastry (sheets are easiest)
2 1/2 cups milk (low fat is fine but anything works really)
100 g butter
1/3 cup cornflour
1/2 cup icing sugar
1 egg
1 teaspoon vanilla essence
1 tablespoon cocoa
2 cups icing sugar
2 tablespoons milk (you may need a little more or less so go carefully)

Steps:

  • Roll your sheets of pastry very thin. You are looking for 2 squares/rectangles that are approximately 30cm x 30cm each. Prick them well all over and then place on baking sheets (roll on baking parchment and then slide the whole lot onto the baking sheet for ease of use) and bake at 210C for 10 - 12 minutes (or until golden brown and cooked through). Leave the pastry sheets to cool while you make the custard.
  • Put 2 Cups of milk into a pan with the butter and heat to melt.
  • Mix the cornflour, icing sugar and eggs to a smooth paste with the remaining 1/2 cup of milk.
  • Remove the milk and butter from the heat and whisk in the egg mixture then return to the heat.
  • Cook over medium heat until the mixture thickens and then for a further 5 minutes, stirring constantly (a wooden spoon works well here). Remove from the heat and stir in the vanilla. Leave the custard until cool.
  • Place one sheet of pastry on a piece of baking parchment on a tray or board and cover with all the cool custard. Place the other pastry sheet on top and press down slightly until both sheets have adhered to the pastry.
  • Sift the cocoa and icing sugar together, then stir in the milk to make a smooth, spreadable icing.
  • Ice the whole lot with Chocolate icing and then place in the fridge for a couple of hours so that the whole thing is a little easier to manage. Cut into squares with a serrated knife and serve. Store any remaining squares in the fridge in an airtight container (don't worry, they won't last long!).

CUSTARD SQUARES



Custard Squares image

One of my neighbours had this for dessert when I popped over and I had to have to recipe. So Good!!!

Provided by bert2421

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 8

1 cup butter
1/2 cup sugar
1 egg
1 teaspoon baking powder
1 3/4 cups flour
2 cups hot boiling water
1 cup sugar
2 packages custard powder (3-4 tbsp)

Steps:

  • Mix the ingredients for the bottom layer together and press into 9x13 pan.
  • Bake at 325 for 15-20 minutes.
  • Mix custard in a little cold water before adding to boiling water.
  • Boil til thickens.
  • Spread over the base.
  • Top with whipping cream.
  • Sprinkle coconut over top.

FRIED CUSTARD SQUARES WITH RUM SAUCE



Fried Custard Squares with Rum Sauce image

Categories     Milk/Cream     Rum     Mixer     Egg     Dessert     Fry     Chill     Anise     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 22

For custard squares
2 1/2 cups milk
a cinnamon stick
1/4 cup star anise*
5 large eggs
6 tablespoons cornstarch
2/3 cup plus 1/4 cup sugar
1/2 teaspoon salt
1 cup fine dry bread crumbs
1 1/2 teaspoons ground cinnamon
1 cup all-purpose flour
For sauce
1 1/2 cups water
1 cup firmly packed light brown sugar
1/2 cup plus 1 tablespoon dark rum
1/4 cup star anise*
fresh lime juice to taste
vegetable oil for deep frying
Garnish:
2 star fruit (also known as carambola )**, sliced thin, and 8 star anise*
*available at some supermarkets
**available seasonally at specialty produce markets and some supermarkets

Steps:

  • Make custard squares:
  • Butter an 8-inch-square baking pan.
  • In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
  • In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
  • Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
  • In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
  • Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
  • Make sauce:
  • In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
  • Preheat oven to 325°F. and set a rack in a shallow baking pan.
  • In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
  • Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

CHILE-CORN CUSTARD SQUARES



Chile-Corn Custard Squares image

Provided by Diane Rossen Worthington

Categories     Cheese     Side     Bake     Sauté     Vegetarian     Cinco de Mayo     Corn     Summer     Jalapeño     Party     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream plus additional for Garnish
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles
Tomato salsa (for garnish)

Steps:

  • Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
  • Preheat oven to 350°F. Spray 8x8x2- inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
  • Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. do ahead Custard squares can be made 2 hours ahead. Let stand at room temperature.
  • Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

How do you make a custard?
To prepare the custard, bring the milk and cream to a low boil in a medium saucepan, then remove from the heat. In a mixing bowl, whisk together the egg yolks, sugar and custard powder until well combined. Then, temper the egg mixture by slowly adding half of the hot milk mixture into the bowl, whisking continuously until smooth.
How long does it take to cook custard squares?
The Best Custard Squares Prep Time: 50 minutes Cook Time: 25 minutes Total Time: 1 hour, 15 minutes Yield: 12 slices One of NZ's favourite slices. Vanilla flavoured custard in between sheets of flaky puff pastry, iced with lemon icing & liberally sprinkled with coconut.
What is custard square made of?
Just popping in to share this recipe with you for Custard Square. Often also called Vanilla Slice in Australia, Custard square is two layers of puff pastry, surrounding a creamy, smooth custard. The whole thing is then topped off with a vanilla bean icing.
How do you make a smooth egg custard cake?
In a mixing bowl, whisk together the egg yolks, sugar and custard powder until well combined. Then, temper the egg mixture by slowly adding half of the hot milk mixture into the bowl, whisking continuously until smooth.

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