Description
These milk and cereal bars combine a crunchy cornflake crust with a silky vanilla cream filling, creating a nostalgic, sweet, and satisfying treat perfect for snacking or dessert.
Ingredients
Scale
- 9 cups cornflakes (300 grams)
- 1/2 cup granulated sugar (100 grams)
- 10 tablespoons butter (140 grams)
- 1 cup whole milk (250 ml)
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/2 cup granulated sugar (100 grams)
- 2 teaspoons powdered gelatin (6 grams)
- 1 tablespoon water
- 1 1/2 cups heavy cream (475 ml)
- 1/4 cup powdered sugar (32 grams)
Instructions
- Prepare the cereal crust by combining cornflakes, granulated sugar, and melted butter until fully coated.
- Press the mixture firmly into a lined baking dish to form an even crust. Chill to set.
- In a saucepan, heat the milk with the vanilla bean and seeds until warm, then remove from heat.
- Whisk egg yolks with sugar, then slowly add the warm milk mixture while whisking constantly.
- Return mixture to the saucepan and cook over low heat until slightly thickened, without boiling.
- Bloom the gelatin by sprinkling it over 1 tablespoon of water, then stir into the warm custard until dissolved. Let cool.
- Whip the heavy cream with powdered sugar to soft peaks.
- Fold the whipped cream into the cooled vanilla custard to create the filling.
- Spread the filling evenly over the chilled cereal crust and refrigerate until fully set.
- Slice into bars and serve chilled.
Notes
- Use gluten-free cornflakes if you want the recipe to be gluten-free.
- Chilling the crust thoroughly helps it hold together better.
- For stronger vanilla flavor, allow the vanilla bean to steep longer in the warm milk.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg