Directions
Prepare the Crust
Preheat oven to 350°F. In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Press evenly into a parchment-lined 8×8-inch pan. Bake for 18–22 minutes, until lightly golden. Let cool completely.
Mix the Custard Base
In a saucepan, whisk together sugar and cornstarch to eliminate lumps. Gradually whisk in the milk and egg yolks until fully blended.
Cook Until Thickened
Place over medium heat, stirring constantly and scraping along the bottom and sides of the pan. Cook for 5–7 minutes, or until the mixture thickens to a smooth, pudding-like consistency.
Finish the Filling
Remove from heat and stir in butter, vanilla extract, and salt until fully incorporated. Pour the warm custard over the cooled crust, spreading evenly.
Chill to Set
Refrigerate for at least 1 hour—2 to 3 hours is ideal for sharp, clean cuts—until the custard is fully firm.
Slice & Serve
Lift from the pan using the parchment overhang. Cut into squares and lightly dust with powdered sugar just before serving.
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