★Ingredients
Bottom Layer:
1 cup (120g) crushed chocolate cookies or graham crackers
1/4 cup (60g) melted butter
Custard Layer:
2 cups (500ml) milk
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
4 egg yolks
1 tsp vanilla extract
Chocolate Ganache Topping:
1 cup (170g) semi-sweet chocolate chips
1/2 cup (120ml) heavy cream
★Instructions
- Prepare the Bottom Layer:
Preheat your oven to 350°F (175°C).
Mix the crushed cookies with melted butter and press the mixture into the bottom of an 8×8 inch (20×20 cm) baking pan.
Bake for 10 minutes, then let it cool completely.
- Prepare the Custard Layer:
In a saucepan, combine milk and sugar over medium heat until warm.
In a small bowl, whisk together cornstarch and egg yolks until smooth.
Gradually add some of the warm milk mixture to the egg yolks to temper them, then pour everything back into the saucepan.
Stir constantly until the mixture thickens into a custard consistency.
Remove from heat and add vanilla extract, stirring well.
Pour the custard over the cooled crust and refrigerate until set.
- Prepare the Chocolate Ganache Topping:
Heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl.
Let it sit for a minute, then stir until smooth and glossy.
Pour the ganache over the custard layer and spread evenly.
- Chill and Serve:
Refrigerate the dessert for at least 2 hours or until firm.
Slice into bars and serve. Enjoy!
Let me know if you’d like a variation or more details!
