In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of softened unsalted butter, and ¼ cup of granulated sugar. Use a pastry cutter or your fingers to mix until a crumbly dough forms. Press the mixture evenly into the bottom of a greased 8x8-inch baking dish. Bake at 350°F (175°C) for about 15 minutes or until the crust turns golden brown and sets nicely.

In a saucepan over medium heat, combine 2 cups of whole milk, ½ cup of granulated sugar, and 4 egg yolks. Whisk continuously for approximately 10 minutes until the mixture thickens and coats the back of a spoon.

Once the custard has thickened, remove it from heat and stir in 1 tablespoon of pure vanilla extract. Allow the crust to cool entirely before pouring the warm custard over it.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until the custard is fully set.

When ready to serve, remove the Vanilla Custard Cream Squares from the refrigerator. Use a sharp knife dipped in hot water to cut them into neat squares for a clean presentation.