Vanilla Custard Bars

Here’s a classic, foolproof Vanilla Custard Bars recipe—creamy center, buttery crust, lightly sweet, not cloying.

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Vanilla Custard Bars

🧈 Ingredients

Crust

• 1 ½ cups all-purpose flour

• ½ cup powdered sugar

• ¾ cup cold unsalted butter, cubed

• Pinch of salt

Custard Filling

• 2 cups whole milk (or half-and-half for extra richness)

• 4 large egg yolks

• ½ cup granulated sugar

• ¼ cup cornstarch

• 2 tbsp unsalted butter

• 2 tsp vanilla extract

• Pinch of salt

Optional topping

• Powdered sugar, whipped cream, or fresh berries

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🔥 Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

2. Make the crust:

   • Mix flour, powdered sugar, and salt.

   • Cut in butter until crumbly (food processor or pastry cutter works great).

   • Press firmly into the pan.

   • Bake for 18–20 minutes, until lightly golden.

3. Make the custard:

   • In a saucepan, whisk sugar, cornstarch, and salt.

   • Slowly whisk in milk until smooth.

   • Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).

   • In a bowl, whisk egg yolks. Slowly add a bit of hot custard to temper them, then return everything to the pan.

   • Cook 1–2 minutes more until glossy and thick.

   • Remove from heat; stir in butter and vanilla.

4. Assemble:

   • Pour custard over the warm crust. Smooth the top.

5. Bake again for 10–12 minutes, just until set (still slightly jiggly in the center).

6. Cool completely, then refrigerate at least 2 hours before slicing.

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✨ Pro Tips

• For ultra-clean slices: chill overnight and use a hot knife.

• Want bakery vibes? Dust lightly with powdered sugar just before serving.

• Add a thin layer of raspberry jam between crust and custard for a surprise twist.

If you want a no-bake version, shortbread crust, or extra-thick custard, say the word—I’ve got you 🍮