How’s everyone doing? I’m enjoying being back on the blog and loving the sudden introduction to spring we’ve gotten lately! The weather has been absolutely gorgeous, we’ve put our clocks forward so we’re getting sunny evenings, and the supermarket shelves are starting to fill up with my favourite summer produce at reasonable prices! Yay for asparagus, capsicums and avocados! It has really lifted my spirits which have been suffering a severe bout of PhD blues.
Recently my husband was away in the U.K. for work. I know, we’re real jet setters at the moment! I missed him so much, so I decided to treat him to his favourite slice on his return: Custard Squares. Now, to be honest, these are not my favs… but I still think they’re pretty tasty. I’d never made them before, and was surprised at how easy they are! I knew you could make them with cream crackers instead of pastry, but honestly, the whole thing was a breeze! I majorly overestimated how many crackers I’d need, so I’ll undoubtedly be making it again and again. Word to the wise, less than one packet will suffice.
To make this classic kiwi treat, all you do is put down a layer of crackers, pour over hot vanilla custard, and press on another layer of crackers. Leave to cool in the fridge so the crackers soften (I left mine overnight), then top with chocolate or passionfruit icing! Simple!
Easy Custard Squares
For the base:
- 1 packet of square cream crackers (e.g. Huntley and Palmers)
- 65g custard powder
- 2 1/2 cups milk
- 100g white sugar
- 1/2 teaspoon vanilla essence
For the icing:
- 300g icing sugar
- 25g butter, melted
- 3 tablespoons cocoa powder
- hot water
- Line a 23cm square baking dish with baking paper.
- Lay down a layer of cream crackers to fill the base of the dish. You may need to use a serrated knife to cut some of the crackers to fit.
- Combine the custard powder with some of the milk and mix to form a paste.
- Heat the rest of the milk in a saucepan over a medium heat. Add sugar and stir.
- Add the custard powder paste and whisk. Continue heating and whisking until the custard is boiling and thick.
- Remove from the heat and add the vanilla essence.
- Pour over the cracker base. Add another layer of crackers on top of the custard.
- When cool, cover and place in the fridge until set.
- To make the icing, sift the icing sugar and cocoa into the melted butter. Mix. Add water one tablespoon at a time until it forms a spreadable icing. Spread over the cracker layer and return to the fridge.
- When set, cut into squares. Store in the fridge.