Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the custard:
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 5 large egg yolks
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
For topping (optional):
- Whipped cream
- Powdered sugar for dusting
Instructions:
1. Prepare the crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a greased 9×9-inch (or similar) baking dish.
- Bake for 8-10 minutes until slightly golden. Let it cool completely.
2. Make the custard:
- In a saucepan over medium heat, whisk together the milk, heavy cream, and sugar until the sugar dissolves and the mixture begins to warm (do not boil).
- In a separate bowl, whisk the egg yolks with cornstarch until smooth.
- Slowly pour some of the hot milk mixture into the egg yolk mixture, whisking constantly (this tempers the eggs to prevent scrambling).
- Pour the egg mixture back into the saucepan with the rest of the milk mixture.
- Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency.
- Remove from heat and stir in vanilla extract.
- Allow the custard to cool slightly, stirring occasionally to prevent a skin from forming.
3. Assemble:
- Pour the custard over the cooled crust, spreading evenly.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
4. Serve:
- Before serving, top with whipped cream and a dusting of powdered sugar if desired.
- Slice into squares and enjoy!