Vanilla Cream Crumb Bars

• porții: 16 servings
• timp activ: 25 minutes
• timp total: 4 hours 10 minutes

Ingrediente

1 cup (125 g) all-purpose flour

¼ cup (50 g) granulated sugar

¼ teaspoon kosher salt

½ cup (1 stick / 113 g) unsalted butter, (room temperature)

1 cup (244 g) whole milk

½ cup (119 g) heavy whipping cream

½ cup (100 g) granulated sugar

2 tablespoons cornstarch

¼ teaspoon kosher salt

2 large eggs, (room temperature)

2 teaspoons vanilla extract

¾ cup (94 g) all-purpose flour

⅓ cup (67 g) light brown sugar, (packed)

¼ teaspoon kosher salt

5 tablespoons (71 g) unsalted butter, (melted, cooled slightly)

Instrucțiuni

Preheat oven. Prepare baking dish.

Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal. Lightly spray with nonstick cooking spray.

Shortbread Crust

Make crust. Whisk flour, sugar, and salt.

In a medium bowl, whisk flour, granulated sugar, and salt.

Add butter.

Add the softened butter and mix with a fork or your hands until the mixture forms a moist, crumbly dough that holds together when squeezed (similar to damp sand with no dry patches).

Press dough firmly into pan.

Press the dough firmly and evenly into the prepared pan. Use your hands or the bottom of a measuring cup to create a smooth, level surface.

Bake crust.

Bake for 15 to 18 minutes, or until the edges are lightly golden. While the crust bakes, prepare the filling.

Vanilla Cream Filling

Cook milk, heavy cream, sugar, cornstarch, and salt.

In a medium saucepan (not a heavy-bottom pan) over medium heat, whisk together the milk, heavy cream, sugar, cornstarch, and salt. Cook, whisking constantly, until thickened and gently bubbling, 4 to 6 minutes. Reduce heat to low.

Whisk eggs and vanilla. Add milk mixture.

In a separate bowl, whisk together the eggs and vanilla. Slowly add about ½ cup of the hot milk mixture to the eggs to gently warm them (prevents curdling).

Pour egg mixture back into saucepan. Cook, stirring constantly.

Pour the egg mixture back into the saucepan. Continue cooking over low heat, stirring constantly, until thickened to a smooth, pudding-like consistency, about 2 to 3 minutes. Do not allow the mixture to boil.

Pour hot filling over crust.

Immediately pour the hot filling over the pre-baked crust and spread into an even layer. Set aside.

Crumble Topping

Make topping. Whisk flour, brown sugar, and salt.

In a small bowl, whisk together the flour, brown sugar, and salt.

Pour in melted butter. Form clusters.

Pour in the melted butter and stir with a fork until moist clumps form. Use your fingers to gently squeeze portions of the mixture to create a mix of small crumbs and larger clusters.

Sprinkle crumble over top.

Sprinkle the crumble evenly over the warm filling, lightly pressing a few larger pieces into the surface.

Bake for 30 to 35 minutes, or until the topping is deep golden and the center has a slight jiggle (it will fully set as it cools).

Let bars cool. Then, chill bars in refrigerator to set.

Let the bars cool completely in the pan on a wire rack, about 1 hour. Then refrigerate for at least 2 hours (or overnight) before lifting out with the parchment and cutting into bars.

Nutriție

• Dimensiune porție: 1 bar
• Calorii: 233 kcal