Laurie's Nanaimo Bars

BASE 1. Line an 8 inch square baking pan with parchment paper, letting the excess extend over sides of the pan. Spray with cooking spray. 2. In the top of a double boiler, combine butter, sugar, and salt. Cook over simmering water, stirring constantly, until butter is melted. Add egg and vanilla bean paste, stirring until thickened and smooth, about 1 minute. Remove from heat, and stir in graham cracker crumbs, coconut, and almonds. 3. Press mixture into bottom of prepared pan. Spread Custard filling onto prepared crust, smoothing top with offset spatula. Spread ganache on top of custard filling, smoothing top with an offset spatula. Sprinkle with chopped whole almonds and flaked salt. Refrigerate for at least 2 hours. Using excess parchment as handlers, remove from pan, and cut into bars. Serve at room temperature. CUSTARD 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and custard powder at medium speed until creamy, 2-3 minutes, stopping to scrape sides of bowl. Stir in vanilla. Gradually add powdered sugar alternately with cream, beating until combined. Beat until fluffy, about 1 minute. GANACHE 1. In the top of the double boiler, melt chocolate and butter over medium-low heat. Remove from heat, stir in warm cream until combined. Stir in Grand Marnier.