Instructions
- Prepare the Crust
Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. - Form the Base
Press the mixture firmly into the bottom of a 9×9-inch baking pan lined with parchment paper. Bake for 10 minutes, then remove from the oven and let it cool completely. - Heat the Milk Mixture
In a saucepan, heat the milk and heavy cream over medium heat until warm but not boiling. - Prepare the Custard Base
In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and cornstarch until smooth. - Temper the Eggs
Slowly pour the warm milk mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling. - Cook the Custard
Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens and becomes smooth. - Assemble the Dessert
Pour the warm custard over the cooled crust and spread evenly. Refrigerate for at least 2 hours until fully set. - Make the Whipped Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. - Add the Topping
Spread the whipped cream evenly over the chilled custard layer. - Cut and Serve
Slice into squares and garnish with graham cracker crumbs or white chocolate chips if desired.
Recipe Details
Prep Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 2 hours
Total Time: About 2 hours 30 minutes
Servings: 9–12 squares
Difficulty Level: Easy to Medium
Tips for Best Results
- Stir the custard constantly while cooking to avoid lumps.
- Allow the custard layer to fully chill before adding whipped cream.
- Use cold heavy cream for better whipped cream texture.
Variations
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