- Preheat oven to 350°F (175°C).
- Line a 9×9-inch baking dish with parchment paper.
- In a bowl, mix flour, butter, sugar, and salt until crumbly.
- Press evenly into the bottom of the pan and bake for 15 minutes, until lightly golden. Let cool.
2. Prepare the Vanilla Custard
- 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.
- Return to the saucepan and cook over medium-low heat, stirring constantly until thickened (about 5 minutes).
- Remove from heat and stir in butter until smooth.
3. Assemble & Bake
- Pour the custard over the baked crust and spread evenly.
- Bake at 325°F (165°C) for 20 minutes until set.
- Let cool completely, then chill in the fridge for at least 4 hours.
4. Slice & Serve
- Dust with powdered sugar before slicing into bars.
- Enjoy chilled for the best texture!
Serving & Storage Tips
- Serving: Best served cold with a sprinkle of powdered sugar or fresh berries.
- Storage: Keep in the fridge for up to 5 days in an airtight container.
- Freezing: Freeze for up to 2 months; thaw overnight before serving.
Variations & Customizations
- Lemon Vanilla Bars: Add 1 tablespoon lemon zest to the custard.
- Coconut Custard Bars: Stir in ½ cup shredded coconut to the filling.
- Gluten-Free Version: Use almond flour for the crust.
- Extra Creamy: Use all heavy cream instead of milk for a richer filling.
FAQs
1. Why is my custard too runny?
Make sure to cook it until thickened and let it chill fully before slicing.
2. Can I use vanilla bean instead of extract?
Yes! Scrape 1 vanilla bean pod into the milk for extra flavor.
3. How do I get clean slices?
Use a sharp knife dipped in warm water, wiping between cuts.
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