We channeled Christina Tosi, the queen of baking with cereal milk, for these bars that feature a crushed cereal crust and silky pastry cream made from cereal milk. Toasting the cereal enhances its flavor and allows it to hold up longer when soaking in milk for the base of the pastry cream. This recipe features Cinnamon Toast Crunch, but we also got delicious results with Apple Jacks and Frosted Flakes. Use any cereal you like!
Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
Spread cereal on prepared pan; bake until toasted, about 15 minutes, stirring halfway through baking. Let cool completely on pan.
Place 3 cups (123 grams) toasted cereal in a large bowl. Pour milk over cereal; let stand at room temperature for 30 minutes.
Line an 8-inch square baking pan with plastic wrap. Place 3 cups (123 grams) toasted cereal in a large resealable plastic bag, and crush until no large pieces remain. Place crushed cereal in a medium bowl. Add melted butter and ¼ cup (50 grams) sugar, and stir until combined. Press mixture into bottom of prepared pan. Refrigerate for at least 30 minutes.
Strain cereal milk through a fine-mesh sieve into a large saucepan, gently pressing on cereal to release any remaining milk. Discard soaked cereal. Whisk in ½ cup (100 grams) sugar and vanilla. Heat over medium-low heat until steaming.
In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ½ cup (100 grams) sugar. Gradually add warm milk mixture to egg mixture, whisking constantly.
Return mixture to saucepan, and cook over medium-low for 5 minutes, whisking constantly; increase heat to medium and cook for another 3 to 5 minutes, until thickened to a pudding-like consistency and just beginning to boil. Strain through a fine-mesh sieve into a large bowl. Stir in softened butter. Pour mixture over prepared crust. Cover with a piece of plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate overnight.
Using a warm, dry chef’s knife, cut into 9 bars. Top with whipped cream. Crush remaining ½ cup (21 grams) cereal, and sprinkle over bars.
Notes
*We used General Mills Cinnamon Toast Crunch.
The post Cereal Dessert Bars first appeared on Bake from Scratch.
