von 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
Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, butter, and sugar in a bowl.
- Press firmly into an 8×8-inch baking dish.
- Bake for 8–10 minutes until lightly golden. Let cool completely.
Prepare the Custard
- Heat milk, cream, and sugar in a saucepan over medium heat until steaming (do not boil).
- In a separate bowl, whisk egg yolks with cornstarch until smooth.
- Slowly whisk in ½ cup of the hot milk mixture to temper the eggs.
- Return egg mixture to the saucepan, whisking constantly.
- Cook over medium heat, stirring, until thickened and bubbling (5–8 minutes).
- Stir in vanilla extract. Remove from heat.
Assemble & Chill
- Pour hot custard over the cooled crust.
- Smooth the top.
- Cover with plastic wrap (press it directly on the surface to prevent skin).
- Chill in the refrigerator for at least 4 hours until fully set.
Slice & Serve
- Cut into squares using a sharp knife.
- Optional: Dust with powdered sugar or top with whipped cream before serving.
Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- Best enjoyed chilled straight from the fridge!
