Here’s how to make these luscious squares:
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
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- A pinch of salt
**For the topping:**
Whipped cream (optional)
- Fresh fruit or a sprinkle of cinnamon (optional)
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Instructions:
**Preheat your oven to 350°F (175°C).**
2. **Make the crust:** In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of a 9x9-inch baking pan. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool.
**Prepare the custard:**
- In a saucepan, whisk together milk, heavy cream, and half of the sugar. Heat over medium flame until just simmering—do not boil.
- Meanwhile, in a mixing bowl, whisk the egg yolks, remaining sugar, cornstarch, and salt until smooth and pale.
4. **Temper the eggs:** Slowly pour about a cup of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
**Combine and cook:** Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until thickened and bubbling gently (about 5-7 minutes).
**Add vanilla:** Remove from heat and stir in the vanilla extract.
**Assemble:** Pour the warm custard over the baked crust, smoothing the top. Cover with plastic wrap directly on the custard surface to prevent a skin from forming. Chill in the fridge for at least 4 hours or until set.
**Serve:** Cut into squares and top with fresh whipped cream or fruit, if desired.
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These custard squares are a little slice of heaven—creamy, smooth, and perfectly balanced between sweet and velvety. Give it a try and watch them disappear in no time! Who’s ready for a bite? ✨
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