🍮 Creamy Vanilla Custard Squares

Texture: Ultra-creamy, smooth center with clean-cut edges
Flavor: Deep vanilla, lightly sweet, custard-forward
Yield: 9 squares
Prep: 10 minutes
Bake: 35–40 minutes
Chill: 2–3 hours (important!)

🧾 Ingredients

Custard Base

2 cups heavy cream
½ cup whole milk (or more cream for extra richness)
4 large eggs
⅓–½ cup sweetener
(allulose recommended for smoothest texture)
1 tbsp vanilla extract (or vanilla bean paste)
Pinch of salt

Optional (for firmer squares)

1 tbsp gelatin powder or
½ tsp xanthan gum (very optional)

🔥 Instructions

1️⃣ Prep

Preheat oven to 325°F / 165°C
Line an 8×8-inch pan with parchment paper (leave overhang for lifting)

2️⃣ Heat the Cream

In a saucepan, gently heat cream + milk
Warm until steaming (do not boil)
Remove from heat and stir in vanilla

3️⃣ Mix Custard

In a bowl, whisk eggs, sweetener, and salt
Slowly pour warm cream into eggs while whisking (prevents scrambling)
If using gelatin:
- Bloom it in 2 tbsp warm cream first, then whisk in

4️⃣ Bake

Pour custard into prepared pan
Place pan inside a larger baking dish
Add hot water halfway up the sides (water bath)
Bake 35–40 minutes
- Center should jiggle slightly, not slosh

5️⃣ Chill & Slice

Cool at room temp 30 minutes
Refrigerate at least 2 hours
Lift out, slice into squares, serve cold or slightly cool

😋 Serving Ideas

Plain (it’s perfect)
Light dusting of powdered sweetener
Warmed briefly with melted butter (🔥)
Whipped cream on top if keto-friendly

❓ Q & A

Q: Are these keto?

A: Yes.

Use allulose, erythritol, or monk fruit
Net carbs stay very low

Q: Are they carnivore?

A: Mostly / relaxed carnivore.

Eggs + dairy only
Vanilla is technically plant-based
Strict carnivores can omit vanilla (still tasty, more “milk custard” style)

Q: Why use a water bath?

Prevents curdling
Ensures silky texture
Gives you clean-cut squares instead of scrambled custard

Q: Can I make them firmer?

A: Yes!

Use gelatin for cheesecake-like squares
Chill overnight for maximum structure

Q: Can I freeze them?

A: Not recommended.

Freezing breaks custard texture
They’re best fresh or refrigerated

Q: How long do they last?

Fridge: 3–4 days
Keep covered to avoid absorbing fridge smells

Q: Can I make this dairy-free?

A: Custard relies heavily on dairy fat—substitutes won’t give the same result.