{"id":13631,"date":"2025-10-08T11:23:20","date_gmt":"2025-10-08T11:23:20","guid":{"rendered":"https:\/\/dejunair.com\/?p=13631"},"modified":"2025-10-08T11:23:21","modified_gmt":"2025-10-08T11:23:21","slug":"cream-cheese-custard-bars-a-velvety-two-layered-dream","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=13631","title":{"rendered":"Cream Cheese Custard Bars: A Velvety, Two-Layered Dream"},"content":{"rendered":"\n<p>IngredientsFor the Shortbread Crust1 \u00bd cups (190g) all-purpose flour\u00bd cup (100g) granulated sugar\u00bd cup (115g) cold butter, cubed1 tsp vanilla extractFor the Cream Cheese Layer8 oz (225g) cream cheese, softened\u00bc cup (50g) sugar1 large egg1 tsp vanilla extractFor the Custard Layer2 cups (480ml) whole milk3 large eggs\u00bd cup (100g) sugar2 tbsp cornstarch1 tsp vanilla extractPinch of saltOptional GarnishFresh berriesPowdered sugarCaramel drizzle\u200d Step-by-Step Instructions1. Make the CrustPreheat oven to 350\u00b0F (175\u00b0C). Line an 8\u00d78-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 &amp; ChillBake 25-30 mins until edges are set (center will jiggle slightly).Cool 1 hour, then refrigerate 4+ hours (overnight preferred).5. Slice &amp; ServeRun a knife around edges, lift using parchment.Cut into squares, garnish, and enjoy chilled!Pro Tips for Perfect Bars Room temp cream cheese \u2013 Prevents lumps Strain custard \u2013 For ultra-smooth texture Chill thoroughly \u2013 Ensures clean slices Glass pan \u2013 Promotes even baking<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IngredientsFor the Shortbread Crust1 \u00bd cups (190g) all-purpose flour\u00bd cup (100g) granulated sugar\u00bd cup (115g) cold butter, cubed1 tsp vanilla&hellip;<\/p>\n","protected":false},"author":2,"featured_media":13632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cream Cheese Custard Bars: A Velvety, Two-Layered Dream - 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