{"id":2937,"date":"2023-06-06T02:18:21","date_gmt":"2023-06-06T02:18:21","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2937"},"modified":"2026-06-01T01:39:03","modified_gmt":"2026-06-01T01:39:03","slug":"custard-bars","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/custard-bars\/","title":{"rendered":"Custard Bars"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">In a mixer, beat until stiff:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>4 egg WHITES<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Put in a bowl &amp; set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat together:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>4 egg YOLKS<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>3\/4 c sugar<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>1\/2 c butter, melted<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>1 tsp vanilla<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat a minute or two.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>3\/4 c flour<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat until well incorporated.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Slowly add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>2 c whole milk, lukewarm<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat until it&#8217;s well incorporated.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fold in the egg whites, a little at a time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour batter into a greased 8&#215;8 baking dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The batter will be close to the top of the dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake @ 325 for 60 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The top will turn golden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If the center jiggles, it&#8217;s not done.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let cool.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Refrigerate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">NOTES<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Serve cold, sprinkled with&nbsp;<em><strong>confectioner sugar.<\/strong><\/em><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>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.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":2950,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[22,5],"tags":[39,640,641,57,507,106,41,555],"class_list":["post-2937","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheesecake-creamy","category-desserts","tag-bar","tag-cold","tag-custard","tag-dessert","tag-layer","tag-recipe","tag-stephanie-knewasser","tag-summer","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"This custard divides into layers as it bakes. 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