Custard Bars

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In a mixer, beat until stiff:

4 egg WHITES

Put in a bowl & set aside.

Beat together:

4 egg YOLKS

3/4 c sugar

Add:

1/2 c butter, melted

1 tsp vanilla

Beat a minute or two.

Add:

3/4 c flour

Beat until well incorporated.

Slowly add:

2 c whole milk, lukewarm

Beat until it’s well incorporated.

Fold in the egg whites, a little at a time.

Pour batter into a greased 8×8 baking dish.

The batter will be close to the top of the dish.

Bake @ 325 for 60 minutes.

The top will turn golden.

If the center jiggles, it’s not done.

Let cool.

Refrigerate.

NOTES

  • Serve cold, sprinkled with confectioner sugar.
  • This custard divides into layers as it bakes. The whipped egg whites help form a spongy top layer. The bottom layer is a magnificent custard. Serve cold.

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