Ingredients
- For the crust: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 cup unsalted butter, cold and cubed
- For the custard filling: 4 cups whole milk, 1 cup granulated sugar, 1/2 cup cornstarch, 6 large egg yolks, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 2 cups whipped heavy cream
- Topping: powdered sugar, fresh mint leaves (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Prepare crust by combining flour and sugar, cutting in butter until coarse crumbs form. Press into pan and bake 15-20 minutes. Cool completely.
- Make custard filling: Heat milk until simmering. Whisk sugar, cornstarch, and egg yolks, temper with hot milk, then return to pan. Cook until thickened. Stir in vanilla and salt, cover to cool.
- Fold whipped cream into cooled custard. Spread over crust. Chill at least 4 hours until set.
- Cut into squares, dust with powdered sugar, and garnish with mint if desired.
Notes
- Temper eggs to prevent curdling.
- Make-ahead dessert: chill overnight for best texture.
- Gently fold whipped cream for airy custard.
- Substitute mint garnish with cocoa powder or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian