Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups whole milk
1/2 cup heavy cream
1 cup granulated sugar
1/2 cup all-purpose flour
4 large egg yolks
2 teaspoons vanilla extract
Powdered sugar, for dusting
Directions:
Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press mixture firmly into bottom of prepared pan to form crust. Bake for 10 minutes, then let cool completely.
In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
In a separate bowl, whisk together the sugar and flour. Gradually add the egg yolks, whisking until smooth.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from heat and stir in the vanilla extract.
Pour the custard over the cooled crust and spread evenly.
Refrigerate for at least 4 hours, or until set.
Cut into squares and dust with powdered sugar before serving.