Instructions:
- Preheat Oven: 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.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool.
- Make the Custard: Heat whole milk and heavy cream in a medium saucepan over medium heat until just simmering. In a separate bowl, whisk together granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
- Temper the Egg Mixture: Gradually whisk a small amount of the hot milk mixture into the egg mixture to prevent curdling. Slowly add the rest of the milk mixture while continuing to whisk.
- Cook the Custard: 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.
- Assemble the Dessert: 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 fully set.
- Prepare the Whipped Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top with Whipped Cream: Spread the whipped cream evenly over the set custard layer. Cut into squares for serving.
- Garnish and Serve: Garnish with additional whipped cream or white chocolate shavings if desired. Serve chilled.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes (plus chilling time)
Calories: 350 kcal per serving | Servings: 9
Enjoy these creamy, dreamy squares as a perfect sweet treat!
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