1. Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. Line an 8-inch (20-cm) square baking pan with parchment paper.
3. Cream together the butter and sugar until smooth.
4. Mix in the flour and salt until a soft dough forms.
5. Press evenly into the prepared pan.
6. Bake for 18–20 minutes, or until lightly golden.
7. Let cool slightly.

2. Make the Custard

1. Lower the oven temperature to 325°F (165°C).
2. In a saucepan, heat the cream until steaming but not boiling.
3. In a bowl, whisk together egg yolks, sugar, vanilla, and salt.
4. Slowly pour the warm cream into the yolk mixture while whisking constantly.
5. Strain the custard through a fine-mesh sieve for extra smoothness.
6. Pour over the baked crust.

3. Bake

1. Place the pan in a larger baking dish.
2. Add hot water to the larger dish until it reaches halfway up the sides of the pan (water bath).
3. Bake for 30–35 minutes, or until the center is just set with a slight wobble.
4. Remove from the water bath and cool completely.
5. Refrigerate for at least 4 hours or overnight.

4. Create the Viral Crack Top

1. Remove the chilled bars from the pan.
2. Sprinkle a thin, even layer of granulated sugar over the surface.
3. Use a kitchen torch to caramelize the sugar until deep amber and glassy.
4. Allow the topping to cool for 2–3 minutes until hardened.

5. Serve

• Slice with a sharp knife.
• Tap the top gently with a spoon to hear the signature “crack.”
• Serve immediately for maximum crunch.