Vanilla Custard Bars

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🍮 Vanilla Custard Bars

⭐ Serves: 12–16

⏱ Total Time: 1 hr 15 min (includes cooling)

🍳 Skill Level: Easy–Moderate

Ingredients

Shortbread Crust

  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ tsp salt

Vanilla Custard Filling

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 4 large eggs
  • 1 cup granulated sugar
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • 2 tsp vanilla extract (or 1 vanilla bean, scraped)
  • Optional: ¼ tsp nutmeg or cinnamon

Topping

  • Powdered sugar for dusting

Instructions

1. Prepare the crust

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13-inch baking pan with parchment paper (leave overhang for easy removal).
  3. In a bowl, beat the butter and sugar together until smooth and creamy.
  4. Add the flour and salt, mixing until a soft dough forms.
  5. Press the dough evenly into the bottom of the prepared pan.
  6. Bake for 15–18 minutes, until lightly golden around the edges.
    • Keep warm; don’t turn off the oven.

2. Make the custard filling

  1. In a saucepan over medium heat, warm the milk and heavy cream until just steaming (do not boil).
  2. In a separate bowl, whisk the eggs, sugar, flour, and salt until smooth.
  3. Slowly pour the warm milk/cream mixture into the egg mixture while whisking constantly to avoid scrambling.
  4. Stir in the vanilla extract.
  5. Whisk the custard until fully combined and silky.

3. Bake the custard bars

  1. Pour the custard filling over the warm crust.
  2. Bake at 350°F (175°C) for 35–40 minutes, or until the center is just set and no longer jiggly.
  3. Cool in the pan for at least 1 hour, then refrigerate until fully chilled for clean slices.

4. Serve

  1. Use the parchment to lift the bars out of the pan.
  2. Dust generously with powdered sugar.
  3. Slice into squares and enjoy!

Tips & Variations

  • Ultra-creamy version: Replace ½ cup of the milk with more heavy cream.
  • Lemon custard bars: Add 2 tbsp lemon zest and 3 tbsp lemon juice.
  • Coconut custard bars: Replace ½ cup milk with coconut milk and add shredded coconut to the crust.
  • Burnt-sugar twist: Torch the top lightly after chilling.

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