Vanilla Custard Cream Squares

 

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

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Instructions:

1. Prepare the crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a greased 9×9-inch (or similar) baking dish.
4. Bake for 8-10 minutes until slightly golden. Let it cool completely.

2. Make the custard:

1. 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).
2. In a separate bowl, whisk the egg yolks with cornstarch until smooth.
3. Slowly pour some of the hot milk mixture into the egg yolk mixture, whisking constantly (this tempers the eggs to prevent scrambling).
4. Pour the egg mixture back into the saucepan with the rest of the milk mixture.
5. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency.
6. Remove from heat and stir in vanilla extract.
7. Allow the custard to cool slightly, stirring occasionally to prevent a skin from forming.

3. Assemble:

1. Pour the custard over the cooled crust, spreading evenly.
2. Refrigerate for at least 4 hours, preferably overnight, until fully set.

4. Serve:

1. Before serving, top with whipped cream and a dusting of powdered sugar if desired.
2. Slice into squares and enjoy!