Brandy Crème Brûlée Bars

A miniature cousin to restaurant-popular Crème Brûlée, you'll find these bars every bit as creamy and wonderful.

Prep: 25 min | Yield: 3 dozen bars

Ingredients

• 1 cup Gold Medal® all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 5 egg yolks
• 1/4 cup granulated sugar
• 1 1/4 cups whipping (heavy) cream
• 1 tablespoon + 1 teaspoon brandy or 1 1/2 teaspoons brandy extract
• 1/3 cup granulated sugar

Instructions

1. Heat oven to 350 degrees F. In a medium bowl, mix flour, 1/2 cup sugar and the butter with spoon.
2. Press on bottom and 1/2 inch up sides of ungreased 9 inch square pan.
3. Bake for 20 minutes.
4. Reduce oven temperature to 300 degrees F.
5. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick.
6. Gradually stir in whipping cream and brandy. Pour over baked layer.
7. Bake for 40 to 50 minutes or until custard is set and knife inserted in center comes out clean.
8. Cool completely, about 1 hour.
9. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper.
10. In a heavy 1 quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly.
11. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.)
12. After caramel on bars has hardened, cover and refrigerate bars for up to 48 hours.

Attribution

Recipe and photo used with permission from: Betty Crocker