Creamy Custard Squares

For the Crust:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup cold butter

1 egg yolk

2 cups milk

3/4 cup sugar

4 egg yolks

3 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 cup butter

1/2 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine flour and powdered sugar .

Add cold butter and mix until the texture resembles crumbs.

Stir in the egg yolk and knead into a dough.

Press the dough into the bottom of a greased 9x9-inch pan, creating a smooth, even layer.

Bake for 12-15 minutes, or until lightly golden. Remove and cool.

In a medium saucepan, combine milk and sugar . Heat over medium until hot but not boiling.

In a separate bowl, whisk together egg yolks , cornstarch , and a splash of milk until smooth.

Slowly pour the hot milk mixture into the egg mixture while whisking constantly.

Return everything to the pan and cook over medium heat, stirring constantly until thickened (about 5 minutes).

Remove from heat and stir in vanilla and butter until smooth and creamy.

Pour the custard mixture over the cooled crust, spreading it evenly.

Allow it to cool to room temperature, then chill in the fridge for at least 4 hours.

In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Spread the whipped cream over the custard and crust layer.

Dust with additional powdered sugar before serving.