🍮 Classic Vanilla Custard Bars (Makes 9–12 bars)
🧾 Ingredients:
Crust:
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1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
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1/4 cup sugar
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1/2 cup (1 stick) unsalted butter, melted
Alternatively: Use store-bought puff pastry or shortcrust pastry, pre-baked and cooled.
Vanilla Custard Filling:
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2 1/2 cups whole milk
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1/2 cup heavy cream
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1/2 cup sugar
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1/4 cup cornstarch
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4 large egg yolks
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1 tbsp unsalted butter
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2 tsp pure vanilla extract
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Pinch of salt
Topping (optional):
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Powdered sugar for dusting
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Whipped cream or fresh berries
👩🍳 Instructions:
1. Prepare the crust:
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Preheat oven to 350°F (175°C).
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Mix graham crumbs, sugar, and melted butter until combined.
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Press firmly into a lined 8×8-inch (or 9×9-inch) baking pan.
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Bake for 8–10 minutes. Let cool completely.
2. Make the custard:
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In a saucepan, combine milk, cream, and half the sugar. Heat gently until steaming.
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In a bowl, whisk egg yolks, remaining sugar, cornstarch, and a pinch of salt.
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Slowly pour warm milk into egg mixture while whisking constantly (tempering).
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Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–8 min).
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Remove from heat; stir in butter and vanilla.
3. Assemble and chill:
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Pour the warm custard over the cooled crust.
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Smooth the top with a spatula.
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Cover with plastic wrap directly on the surface to prevent skin from forming.
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Chill in the fridge at least 4 hours, preferably overnight.
4. Serve:
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Slice into bars. Dust with powdered sugar or top with whipped cream and berries if desired.
✨ Tips:
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For a firmer filling (especially if you want clean slices), use an extra 1 tbsp of cornstarch.
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Want a puff pastry version like the Australian Vanilla Slice (Snot Block)? I can provide that too!