Instructions
Prepare the Crust – Preheat the oven to 350°F. In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Press evenly into a lined 8×8-inch pan. Bake for 18–22 minutes, or until lightly golden.
Mix the Custard Base – In a saucepan, whisk together the sugar and cornstarch to avoid lumps. Gradually add the milk and egg yolks, whisking until fully smooth.
Cook Until Thickened – Place over medium heat and cook, stirring constantly and scraping the sides, for 5–7 minutes until the mixture thickens into a creamy consistency.
Finish and Layer – Remove from heat and stir in the butter, vanilla extract, and a pinch of salt. Pour the warm custard over the cooled crust, spreading evenly.
Chill to Set – Refrigerate for at least 1 hour, though 2–3 hours will give cleaner slices, until fully set.
Slice and Serve – Lift from the pan using parchment paper, cut into squares, and dust with powdered sugar just before serving.
