Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups whole milk
1/2 cup heavy cream
1 cup granulated sugar
1/2 cup all-purpose flour
4 large egg yolks
2 teaspoons vanilla extract
Powdered sugar, for dusting
Directions:
Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. To form the crust, firmly press this mixture into the bottom of the pan that has been prepared. After baking for ten minutes, allow it to cool fully.
Heat the milk and heavy cream in a medium saucepan over medium heat until it begins to simmer.
In another bowl, whisk together the sugar and flour. Add the egg yolks gradually while whisking until smooth.
Pour the heated milk mixture into the egg mixture gradually while continuing to whisk to avoid curdling. Return this combined mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
After taking the mixture off the stove, whisk in the vanilla essence.
Evenly distribute the custard after pouring it over the chilled crust.
Put in the fridge for at least four hours, or until firm.
Before serving, cut into squares and sprinkle with powdered sugar.
Note: This is a simplified version of the Vanilla Custard Cream Squares recipe. Follow the provided instructions and original measurements for the best results. Enjoy these delicious squares!