Instructions
Bake the Crust – Preheat oven to 350°F. In a medium bowl, combine flour, sugar, salt, and cold cubed butter. Use fingers or a pastry cutter to make coarse crumbs. Press into the bottom of a lined 8×8-inch pan. Bake 18–22 minutes until lightly golden.
Whisk the Custard Base – In a saucepan, whisk sugar and cornstarch to prevent clumps. Slowly add milk and egg yolks, whisking until smooth.
Thicken the Cream – Heat over medium, stirring constantly and scraping the pan edges. Cook 5–7 minutes until thickened into a smooth, heavy cream.
Finish & Assemble – Remove from heat and stir in butter, vanilla, and salt. Pour warm custard over the cooled crust and smooth the top.
Chill & Set – Refrigerate at least 1 hour (2–3 hours recommended for cleaner slices) until custard is fully set.
Serve – Lift out using parchment paper, slice into squares, and dust with powdered sugar just before serving.
