For Garnish (Optional):
Whipped cream
Fresh berries (strawberries, raspberries)
Shaved chocolate or cinnamon dusting
👩🍳 Step-by-Step Instructions
1️⃣ Make the Crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar until sandy and well combined.
Press firmly into the bottom of an 8×8-inch or 9×9-inch baking dish lined with parchment paper (for easy lifting).
Refrigerate while making the custard.
2️⃣ Heat the Dairy
In a medium saucepan over medium heat, warm milk and cream until steaming and just starting to simmer around the edges — do not boil.
3️⃣ Whisk Yolks & Sugar
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
4️⃣ Temper the Eggs
Slowly pour about ½ cup of hot milk mixture into the yolk mixture, whisking constantly to prevent scrambling.
Gradually add the rest in a slow stream, still whisking.
5️⃣ Cook the Custard
Pour the entire mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, for 5–8 minutes until thickened and coats the back of the spoon.
Remove from heat and stir in vanilla extract.
🔥 Pro Tip: Don’t rush this step — low and slow prevents curdling.
6️⃣ Pour & Chill
Immediately pour the hot custard over the chilled crust.
Smooth the top with an offset spatula.
Cover with plastic wrap (press directly onto the surface to prevent skin).
Refrigerate at least 4 hours, preferably overnight for clean slicing.
7️⃣ Slice & Serve
Use parchment overhang to lift slab out.
Warm a sharp knife under hot water, wipe dry, and slice into squares.
Garnish as desired.
🍽️ Serving Idea: Serve chilled with fresh berries and a dollop of whipped cream.
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