1 1/2 cups (190 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/2 cup (115 g) cold butter, cubed
1 teaspoon vanilla extract
For the cream cheese layer:
8 ounces (225 g) cream cheese, softened
50 g sugar
1 large egg
1 teaspoon vanilla extract
For the custard layer:
2 cups (480 ml) whole milk
3 large eggs
1/2 cup (100 g) sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
A pinch of salt
Optional garnish:
Fresh berries
Powdered sugar
A drizzle of caramel
👩🍳 Detailed Instructions
1. Prepare the crust
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
In a food processor, pulse the flour, sugar, butter, and vanilla until crumbly.
Press firmly into the pan. Bake for 15 minutes until lightly golden.
2. Prepare the cream cheese layer
Beat the cream cheese and sugar until smooth.
Add the egg and vanilla and mix until creamy.
Spread over the warm crust (this prevents cracking!).
3. Make the custard
Whisk together the milk, eggs, sugar, cornstarch, vanilla, and salt in a saucepan.
Cook over medium heat, stirring constantly, until thickened (8-10 minutes).
Pour over the cream cheese layer. 4. Bake and Chill
Bake for 25-30 minutes until the edges are set (the center will still jiggle slightly).
Cool for 1 hour, then refrigerate for 4+ hours (preferably overnight).
5. Slice and Serve
Run a knife around the edges, lift with the parchment paper.
Cut into squares, garnish and enjoy chilled!
💡 Pro Tips for Perfect Bars
✅ Cream cheese at room temperature – Prevents lumps
✅ Strain the custard – For an ultra-smooth consistency
✅ Chill thoroughly – Ensures clean slices
✅ Glass baking dish – Promotes even baking
