Ingredients
For the Crust:
🧀 1 ½ cups graham cracker crumbs
🧈 ⅓ cup melted butter
🍬 ¼ cup granulated sugar
For the Custard:
🥛 2 cups whole milk
🥄 1 cup heavy cream
🍬 ¾ cup granulated sugar
🥚 5 large egg yolks
🌿 2 tsp vanilla extract
🌽 3 tbsp cornstarch
For the Whipped Cream:
🥄 1 ½ cups heavy cream
🍚 ¼ cup powdered sugar
🌿 1 tsp vanilla extract
Instructions
1. Heat your oven to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper, leaving extra on the sides for easy removal.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until thoroughly mixed. Press this mixture evenly into the bottom of your baking dish. Bake for 10 minutes, then let it cool.
3. Warm whole milk and heavy cream together in a saucepan over medium heat until it just begins to simmer.
4. In a separate bowl, whisk the granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
5. Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to avoid curdling. Gradually add the remaining milk mixture, continuing to whisk.
6. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and bubbles (about 5-7 minutes). Remove from heat and allow to cool a bit.
7. Pour the custard on top of the cooled crust and smooth it evenly. Place in the refrigerator for at least 2 hours until set.
8. Beat heavy cream, powdered sugar, and vanilla extract in a large bowl until you get stiff peaks.
9. Spread the whipped cream evenly over the set custard layer. Cut into squares for serving. Optionally, garnish with extra whipped cream or white chocolate shavings. Keep chilled before serving.
Prep Time: 20 minutes | Total Time: 40 minutes (excluding chilling time)
Servings: 9 squares