Ingredients For the Shortbread Crust 1 ½ cups (190g) all-purpose flour ½ cup (100g) granulated sugar ½ cup (115g) cold butter, cubed 1 tsp vanilla extract For the Cream Cheese Layer8 oz (225g) cream cheese, softened ¼ cup (50g) sugar 1 large egg 1 tsp vanilla extract For the Custard Layer2 cups (480ml) whole milk 3 large eggs ½ cup (100g) sugar 2 tbsp cornstarch 1 tsp vanilla extract Pinch of salt Optional GarnishFresh berries Powdered sugar Caramel drizzle Step-by-Step Instructions 1. Make the CrustPreheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment. In a food processor, pulse flour, sugar, butter, and vanilla until crumbly. Press firmly into the pan. Bake 15 mins until lightly golden. 2. Prepare Cream Cheese LayerBeat cream cheese and sugar until smooth. Add egg and vanilla, mix until creamy. Spread over warm crust (this prevents cracks!). 3. Create the CustardWhisk milk, eggs, sugar, cornstarch, vanilla, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened (8-10 mins). Pour over cream cheese layer. 4. Bake & ChillBake 25-30 mins until edges are set (center will jiggle slightly). Cool 1 hour, then refrigerate 4+ hours (overnight preferred). 5. Slice & ServeRun a knife around edges, lift using parchment. Cut into squares, garnish, and enjoy chilled! Pro Tips for Perfect Bars✅ Room temp cream cheese – Prevents lumps✅ Strain custard – For ultra-smooth texture✅ Chill thoroughly – Ensures clean slices✅ Glass pan – Promotes even baking
Cream Cheese Custard Bars: A Velvety, Two-Layered Dream
