⏱ Time
- Prep: 25 minutes
- Chill: 2–3 hours
- Total: ~3 hours
🍽 Servings
- 9–12 squares
🧂 Ingredients
For the Base
- 1½ cups crushed vanilla biscuits or graham crackers
- 6 tbsp melted butter
For the Vanilla Custard Cream
- 2 cups whole milk
- ½ cup sugar
- 3 tbsp cornstarch
- 2 egg yolks
- 2 tbsp butter
- 2 tsp vanilla extract
- Pinch of salt
For the Topping
- 1 cup whipped cream (or whipped topping)
- Powdered sugar for dusting (optional)
🔥 Step-by-Step Instructions
Step 1: Prepare the Base
- Mix crushed biscuits with melted butter
- Press firmly into a lined square pan (8×8 inch)
- Refrigerate while making the custard
Step 2: Heat the Milk
- In a saucepan, heat milk over medium heat until warm (do not boil)
Step 3: Mix Custard Base
- In a bowl, whisk sugar, cornstarch, egg yolks, and salt until smooth
Step 4: Temper the Eggs
- Slowly pour warm milk into egg mixture while whisking constantly
Step 5: Cook the Custard
- Return mixture to saucepan
- Cook on medium-low, stirring constantly, until thick and creamy
- This takes about 5–7 minutes
Step 6: Finish Custard
- Remove from heat
- Stir in butter and vanilla
- Custard should be smooth and glossy
Step 7: Assemble
- Pour hot custard over chilled base
- Smooth the top evenly
Step 8: Chill
- Cover and refrigerate 2–3 hours until fully set
Step 9: Add Topping
- Spread whipped cream on top
- Dust lightly with powdered sugar if desired
Step 10: Slice & Serve
- Cut into neat squares using a sharp knife
- Serve chilled
✨ Pro Tips
- For extra-smooth custard, strain before pouring
- Chill overnight for cleaner cuts
- Add a thin layer of melted white chocolate over the base for extra flavor
🍓 Flavor Variations
- Chocolate Custard: add 2 tbsp cocoa powder
- Lemon Custard: add lemon zest + juice
- Coconut Cream: replace half the milk with coconut milk
If you want, I can also:
- Make a no-bake version
- Turn this into a bakery-style recipe
- Write it for Pinterest or your recipe website
Just tell me 😊