Description
Delight in these creamy and colorful Fruit Custard Bars featuring a buttery graham cracker crust, smooth vanilla custard filling, and a vibrant assortment of fresh fruits. Perfectly chilled and dusted with powdered sugar, these bars make a refreshing dessert or snack for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
Custard Filling
- 2 cups whole milk
- ½ cup sugar
- 2 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Fruit Topping
- ½ cup green grapes, halved
- ½ cup red grapes
- ½ cup canned peaches, chopped
- ¼ cup maraschino cherries
Finishing
- Powdered sugar for dusting
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until thoroughly mixed. Press this crumb mixture evenly into the bottom of an 8×8-inch square baking pan to form the crust base.
- Bake the Crust: Place the pan in the oven and bake the crust for 10 minutes or until it is lightly golden and set. Remove from the oven and allow it to cool completely before adding the filling.
- Make the Custard Filling: In a medium saucepan, whisk together the whole milk, sugar, and cornstarch until the mixture is smooth and free of lumps.
- Cook the Custard Base: Place the saucepan over medium heat, stirring constantly to prevent lumps, and cook until the mixture starts to thicken around the edges.
- Temper the Egg Yolks: In a small bowl, beat the egg yolks. Gradually add a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs, preventing them from curdling.
- Combine and Thicken Custard: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously. Continue cooking over medium heat for about 5 more minutes, stirring, until the custard thickens to a pudding-like consistency.
- Finish the Custard: Remove the saucepan from heat. Stir in the vanilla extract and unsalted butter until fully incorporated and smooth.
- Assemble the Bars: Pour the warm custard evenly over the cooled graham cracker crust and spread it out smoothly.
- Add the Fruit Topping: Arrange the green grapes, red grapes, chopped canned peaches, and maraschino cherries evenly over the custard layer. Gently press the fruits into the custard so they adhere properly.
- Chill the Bars: Refrigerate the assembled bars for at least 2 hours or until the custard is fully set and firm.
- Serve: Before serving, lightly dust the top of the bars with powdered sugar for an elegant finish. Cut into 24 squares and enjoy your refreshing fruit custard bars!
Notes
- Ensure the custard is stirred constantly while cooking to avoid lumps or burning.
- Tempering the egg yolks is essential to ensure a smooth custard without scrambled eggs.
- You can substitute fruits based on seasonality or preference, such as strawberries or kiwi.
- For a lighter version, use low-fat milk, but note the texture might slightly change.
- Store leftover bars covered in the refrigerator for up to 3 days for best freshness.
