Description
Delight in these refreshing Fruit Custard Bars featuring a buttery graham cracker crust, a smooth homemade custard filling, and vibrant fresh fruits on top. Perfectly creamy and lightly sweetened, these bars are chilled until set and dusted with powdered sugar for a beautiful and tasty treat.
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 Touch
- 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 they are thoroughly mixed. Press this crumb mixture firmly into the bottom of an 8×8-inch square baking pan to form an even layer.
- Bake the Crust: Place the crust in the oven and bake for 10 minutes or until it turns lightly golden. Once baked, remove it from the oven and let it cool completely to ensure the custard won’t melt when poured on.
- Make the Custard Filling: In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth to prevent lumps. Heat the mixture over medium heat, stirring constantly until it starts to thicken slightly.
- Temper the Egg Yolks: In a small bowl, beat the egg yolks. Gradually add a small amount of the hot milk mixture into the yolks while whisking vigorously to temper them and prevent curdling.
- Cook the Custard: Slowly pour the tempered yolks back into the saucepan with the remaining milk mixture while whisking continuously. Continue cooking on medium heat, stirring constantly, until the custard thickens fully, which should take about 5 more minutes.
- Finish the Custard: Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until smooth and glossy.
- Assemble the Bars: Pour the prepared custard evenly over the cooled crust, spreading it out smoothly with a spatula.
- Add the Fruit Topping: Arrange the halved green grapes, red grapes, chopped canned peaches, and maraschino cherries creatively over the custard layer. Lightly press the fruits into the custard to help them adhere well.
- Chill and Serve: Refrigerate the assembled bars for at least 2 hours or until the custard is fully set and firm. Before serving, dust the top with powdered sugar for an elegant finish. Cut into 24 squares and enjoy your delicious fruit custard bars!
Notes
- For a vegan or dairy-free version, substitute whole milk with plant-based milk and use vegan butter or coconut oil.
- Use fresh seasonal fruits for a fresher taste and more vibrant presentation.
- Ensure the crust is fully cooled before pouring in the custard to prevent melting or sinking.
- Tempering the egg yolks is vital to avoid scrambling them when mixing with the hot milk.
- These bars can be stored in the refrigerator for up to 3 days in an airtight container.
