Here’s a delicious recipe for Irresistibly Creamy Custard Bars—rich, smooth, and perfect for dessert or a special treat:
Irresistibly Creamy Custard Bars
Servings: 12–16 bars
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Cool/Chill Time: 1–2 hours
Ingredients:
For the crust:
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (115 g) butter, melted
- ¼ cup (50 g) granulated sugar
- Pinch of salt
For the custard filling:
- 4 large eggs
- 1 ½ cups (300 g) granulated sugar
- 1 tsp vanilla extract
- 2 ½ cups (600 ml) whole milk or half-and-half
- ¼ cup (30 g) cornstarch (for thickening)
Optional topping:
- Powdered sugar for dusting
- Fresh berries or fruit slices
Instructions:
- Preheat oven:
- Preheat to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly grease.
- Make the crust:
- In a bowl, mix flour, sugar, and salt.
- Stir in melted butter until crumbly and evenly combined.
- Press mixture firmly into the bottom of the prepared baking dish.
- Bake for 12–15 minutes until lightly golden. Remove from oven but leave oven on.
- Prepare the custard:
- In a mixing bowl, whisk eggs, sugar, and vanilla until smooth.
- Gradually whisk in milk and cornstarch until fully combined.
- Bake the bars:
- Pour custard mixture over the pre-baked crust.
- Bake for 25–30 minutes, or until the custard is set but still slightly jiggly in the center.
- Let cool at room temperature, then refrigerate for 1–2 hours to fully set.
- Serve:
- Cut into bars. Dust with powdered sugar and add fresh berries if desired.
💡 Tips for Perfect Custard Bars:
- Don’t overbake; custard continues to set as it cools.
- For extra flavor, add a pinch of nutmeg or cinnamon to the custard.
- For a richer dessert, use half-and-half or a mix of cream and milk.
If you want, I can also create a “keto-friendly version” of these custard bars that’s creamy and sweet but low-carb. It uses almond flour for the crust and erythritol for sweetness. Do you want me to do that?
