A Sweet and Creamy Delight – Irresistible Vanilla Custard Bars

Preheat oven to 350°F (175°C).
Line a 9×9-inch baking dish with parchment paper.
In a mixing bowl, combine flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
Press the dough evenly into the bottom of the pan and bake for 15 minutes, or until lightly golden.
Let cool while preparing the custard filling.

In a saucepan over medium heat, whisk together milk, heavy cream, and sugar until warm (but not boiling).
In a separate bowl, whisk egg yolks, cornstarch, and vanilla extract until smooth.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until thickened (about 5 minutes).
Remove from heat and stir in butter until fully incorporated.

Pour the custard over the cooled shortbread crust and spread evenly.
Bake at 325°F (165°C) for 20 minutes, or until set.
Let the bars cool completely, then refrigerate for at least 4 hours to allow the custard to firm up.

Serving: These bars are best enjoyed cold with a cup of tea or coffee.
Storage: Keep in the refrigerator for up to 5 days in an airtight container.
Freezing: Freeze (without powdered sugar) for up to 2 months. Thaw overnight before serving.

Chocolate Swirl: Drizzle melted chocolate over the custard before baking.
Lemon Custard Bars: Add 1 tablespoon lemon zest for a citrus twist.
Nutty Delight: Sprinkle toasted almonds or coconut flakes on top.
Gluten-Free Option: Use almond flour or a gluten-free flour blend for the crust.

1. Why is my custard too soft?
Ensure it is fully cooked and chilled for at least 4 hours before slicing.

2. Can I use vanilla bean instead of extract?
Yes! Scrape one vanilla bean pod into the milk for an extra rich flavor.

3. How do I get clean slices?
Use a sharp knife dipped in warm water, wiping between cuts for perfect edges.

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