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:
1️⃣ Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2️⃣ Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool.
3️⃣ Make the custard: In a medium saucepan, heat the whole milk and heavy cream over medium heat until just simmering. In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
4️⃣ Temper the egg mixture: Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add the rest of the milk mixture while continuing to whisk.
5️⃣ Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and let cool slightly.
6️⃣ Pour the custard over the cooled crust and spread it into an even layer. Refrigerate for at least 2 hours, or until the custard is set.
7️⃣ Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8️⃣ Spread the whipped cream over the set custard layer, creating an even, smooth top. Cut into squares for serving.
9️⃣ Garnish with additional whipped cream or white chocolate shavings if desired. Serve chilled.
Prep Time: 20 min | Cooking Time: 20 min | Total Time: 40 min (plus chilling time)
Kcal: 350 Kcal | Servings: 9 servings