Egg Custard Bars
20m prep 50m cook 2h ready
Rich egg custard bars with a vanilla wafer crust, perfect for holidays or any occasion.
Ingredients
- vegetable oil for greasing
- 1 pack vanilla wafers crushed
- 237 ml unsalted butter softened
- 177 ml granulated sugar
- 946 ml evaporated milk divided
- 6 eggs lightly beaten
- 158 ml granulated sugar
- 29.6 ml all-purpose flour
- 4.93 ml vanilla extract
- 1.23 ml ground nutmeg
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 240 mg
- Iron: 0.73 mg
- Magnesium: 24.4 mg
- Phosphorus: 229 mg
- Potassium: 299 mg
- Zinc: 1.01 mg
Let's Cook
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Step 1.
Preheat the oven to 325°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil.
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Step 2.
In a large bowl, combine the crushed vanilla wafers, softened butter, and sugar. Mix until well combined and the mixture resembles wet sand.
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Step 3.
Sprinkle the vanilla wafer mixture into the prepared baking dish, pressing it evenly into the bottom to form a crust. Set aside.
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Step 4.
In a large saucepan over medium heat, warm 3 cups of the evaporated milk. Cook until small bubbles form around the edges, then turn off the heat.
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Step 5.
In a medium mixing bowl, combine the remaining 1 cup evaporated milk with the lightly beaten eggs, sugar, flour, vanilla extract, and nutmeg. Whisk until well combined.
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Step 6.
Slowly pour the egg mixture into the saucepan with the hot milk, whisking constantly until fully incorporated.
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Step 7.
Pour the custard mixture over the crust in the baking dish. Bake for 45 to 50 minutes, until the custard is firm and set. Remove from the oven and let cool completely before serving.
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