Vanilla Cream Crumb Bars

Ingredients

• 1 cup all-purpose flour (For the shortbread crust)
• 0.25 cup granulated sugar (For the shortbread crust)
• 0.25 tsp kosher salt (For the shortbread crust)
• 0.5 cup unsalted butter (Room temperature; for the shortbread crust)
• 1 cup whole milk (For the vanilla cream filling)
• 0.5 cup heavy whipping cream (For the vanilla cream filling)
• 0.5 cup granulated sugar (For the vanilla cream filling)
• 2 tbsp cornstarch (For the vanilla cream filling)
• 0.25 tsp kosher salt (For the vanilla cream filling)
• 2 large eggs (Room temperature; for the vanilla cream filling)
• 2 tsp vanilla extract (For the vanilla cream filling)
• 0.75 cup all-purpose flour (For the crumble topping)
• 0.333 cup light brown sugar (Packed; for the crumble topping)
• 0.25 tsp kosher salt (For the crumble topping)
• 5 tbsp unsalted butter (Melted and cooled slightly; for the crumble topping)

Steps

1. 1

   Preheat the oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper, leaving an overhang for easy removal, and lightly spray the parchment with nonstick cooking spray.

2. 2

   Make the shortbread crust: In a medium bowl, whisk together the flour, granulated sugar, and salt.

3. 3

   Add the softened butter. Mix with a fork or your hands until a moist, crumbly dough forms that holds together when squeezed, similar to damp sand with no dry patches.

4. 4

   Press the dough firmly and evenly into the prepared pan. Use your hands or the bottom of a measuring cup to create a smooth, level surface.

5. 5

   Bake the crust for 15 to 18 minutes, until the edges are lightly golden. While it bakes, prepare the filling.

6. 6

   Make the vanilla cream filling: In a medium, non-heavy-bottom saucepan over medium heat, whisk together the milk, heavy cream, sugar, cornstarch, and salt.

7. 7

   Cook the milk mixture, whisking constantly, until it thickens and gently bubbles, about 4 to 6 minutes. Reduce the heat to low.

8. 8

   In a separate bowl, whisk together the eggs and vanilla extract. Slowly add about ½ cup of the hot milk mixture to the eggs, whisking as you add it to gently warm them and prevent curdling.

9. 9

   Pour the warmed egg mixture back into the saucepan. Cook over low heat, stirring constantly, for about 2 to 3 minutes, until smooth and pudding-like. Do not allow the mixture to boil.

10. 10

    Immediately pour the hot filling over the pre-baked crust and spread it into an even layer. Set aside.

11. 11

    Make the crumble topping: In a small bowl, whisk together the flour, brown sugar, and salt.

12. 12

    Pour in the melted, slightly cooled butter. Stir with a fork until moist clumps form, then gently squeeze portions with your fingers to create a mixture of small crumbs and larger clusters.

13. 13

    Sprinkle the crumble evenly over the warm filling, lightly pressing a few larger pieces into the surface.

14. 14

    Bake for 30 to 35 minutes, until the topping is deep golden and the center has a slight jiggle. The filling will fully set as it cools.

15. 15

    Let the bars cool completely in the pan on a wire rack, about 1 hour.

16. 16

    Refrigerate the cooled bars for at least 2 hours, or overnight. Lift them out using the parchment overhang and cut into 16 bars.

Notes

The bars must cool completely and then chill for at least 2 hours before cutting. To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. The source advises using a standard medium saucepan rather than a heavy-bottom saucepan for the filling so it reaches the gentle bubbling point needed to activate the cornstarch.

Nutrition per serving

• dessert
• bars
• baked
• shortbread
• custard
• vegetarian
• make-ahead
• American