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Directions:
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.
Make the crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar 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: In a medium saucepan, heat the whole milk and heavy cream over medium heat until simmering. In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
Temper the egg mixture: Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add the remaining milk mixture while continuing to whisk.
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