Cream Cheese Custard Bars: A Velvety, Two-Layered Dream

IngredientsFor the Shortbread Crust1 ½ cups (190g) all-purpose flour½ cup (100g) granulated sugar½ cup (115g) cold butter, cubed1 tsp vanilla extractFor the Cream Cheese Layer8 oz (225g) cream cheese, softened¼ cup (50g) sugar1 large egg1 tsp vanilla extractFor the Custard Layer2 cups (480ml) whole milk3 large eggs½ cup (100g) sugar2 tbsp cornstarch1 tsp vanilla extractPinch of saltOptional GarnishFresh berriesPowdered sugarCaramel drizzle‍ Step-by-Step Instructions1. Make the CrustPreheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.In a food processor, pulse flour, sugar, butter, and vanilla until crumbly.Press firmly into the pan. Bake 15 mins until lightly golden.2. Prepare Cream Cheese LayerBeat cream cheese and sugar until smooth.Add egg and vanilla, mix until creamy.Spread over warm crust (this prevents cracks!).3. Create the CustardWhisk milk, eggs, sugar, cornstarch, vanilla, and salt in a saucepan.Cook over medium heat, stirring constantly, until thickened (8-10 mins).Pour over cream cheese layer.4. Bake & ChillBake 25-30 mins until edges are set (center will jiggle slightly).Cool 1 hour, then refrigerate 4+ hours (overnight preferred).5. Slice & ServeRun a knife around edges, lift using parchment.Cut into squares, garnish, and enjoy chilled!Pro Tips for Perfect Bars Room temp cream cheese – Prevents lumps Strain custard – For ultra-smooth texture Chill thoroughly – Ensures clean slices Glass pan – Promotes even baking