These vanilla custard bars are a timeless treat, featuring a buttery shortbread crust, a smooth and creamy vanilla custard filling, and a light dusting of powdered sugar. Perfect for any occasion!
Ingredients:
For the Shortbread Crust:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) cold unsalted butter, cut into small cubes
For the Vanilla Custard Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
For Dusting:
- Powdered sugar (confectioners’ sugar)
Instructions:
1. Prepare the Shortbread Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, sugar, and salt.
- Add the cold butter cubes and use a pastry blender, fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the mixture firmly into an ungreased 9×13 inch baking pan, creating an even layer.
- Bake for 18-20 minutes, or until lightly golden. Let the crust cool completely.
2. Prepare the Vanilla Custard Filling:
- In a medium saucepan, whisk together the milk, sugar, and salt.
- In a separate small bowl, whisk the cornstarch with a small amount of the milk mixture until smooth. This is called a slurry.
- Add the cornstarch slurry to the saucepan.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and simmer.
- In a separate bowl, whisk the egg yolks. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them (this prevents them from scrambling).
- Pour the tempered egg yolk mixture back into the saucepan.
- Cook, whisking constantly, until the custard thickens significantly and coats the back of a spoon.
- Remove from heat and stir in the butter and vanilla extract until smooth.
3. Assemble the Bars:
- Pour the warm vanilla custard filling evenly over the cooled shortbread crust.
- Smooth the top with a spatula.
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours, or preferably overnight, to allow the custard to set.
4. Serve:
- Before serving, dust the top of the bars generously with powdered sugar.
- Cut into squares and enjoy!
Tips and Variations:
- Lemon Custard: Substitute lemon zest and lemon juice for some of the vanilla extract for a lemon custard variation.
- Chocolate Crust: Add cocoa powder to the dry ingredients for a chocolate shortbread crust.
- Spice it up: Add a pinch of nutmeg or cinnamon to the custard filling.
- Prevent a skin: To prevent a skin from forming on the custard while cooling, press a piece of plastic wrap directly onto the surface of the custard.
- Serving: These bars are best served chilled.
Enjoy your delicious classic vanilla custard bars!