{"id":2937,"date":"2023-06-06T02:18:21","date_gmt":"2023-06-06T02:18:21","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2937"},"modified":"2024-02-05T03:00:22","modified_gmt":"2024-02-05T03:00:22","slug":"custard-bars","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/custard-bars\/","title":{"rendered":"Custard Bars"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

In a mixer, beat until stiff:<\/p>\n\n\n\n

4 egg WHITES<\/strong><\/em><\/p>\n\n\n\n

Put in a bowl & set aside.<\/p>\n\n\n\n

Beat together:<\/p>\n\n\n\n

4 egg YOLKS<\/em><\/strong><\/p>\n\n\n\n

3\/4 c sugar<\/em><\/strong><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1\/2 c butter, melted<\/em><\/strong><\/p>\n\n\n\n

1 tsp vanilla<\/em><\/strong><\/p>\n\n\n\n

Beat a minute or two.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

3\/4 c flour<\/strong><\/em><\/p>\n\n\n\n

Beat until well incorporated.<\/p>\n\n\n\n

Slowly add:<\/p>\n\n\n\n

2 c whole milk, lukewarm<\/strong><\/em><\/p>\n\n\n\n

Beat until it’s well incorporated.<\/p>\n\n\n\n

Fold in the egg whites, a little at a time.<\/p>\n\n\n\n

Pour batter into a greased 8×8 baking dish.<\/p>\n\n\n\n

The batter will be close to the top of the dish.<\/p>\n\n\n\n

Bake @ 325 for 60 minutes.<\/p>\n\n\n\n

The top will turn golden.<\/p>\n\n\n\n

If the center jiggles, it’s not done.<\/p>\n\n\n\n

Let cool.<\/p>\n\n\n\n

Refrigerate.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n