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Desserts: Brandy Creme Brulee Bars

Source of Recipe

Gold Medal Holiday Cookies 2000


List of Ingredients

1 cup flour
1/2 cup sugar
1/2 cup butter -- softened
5 egg yolks
1/4 cup sugar
1 1/4 cups heavy cream
1 tablespoon brandy -- plus 1 teaspoon
1/3 cup sugar


Recipe

Heat oven to 350 degrees. Mix flour, 1/2 cup sugar and butter with a spoon. Press on the bottom and 1/2" up the sides of an ungreased 9" square baking pan. Bake for 20 minutes. Reduce temperature to 300 degrees. Beat egg yolks and 1/4 cup sugar in a small bowl until thick. Gradually stir in cream and brandy. Pour over the baked layer. Bake 40-50 minutes or until the custard is set and a knife inserted in the center comes out clean. Cool completely. Cut into 36 bars. Place bars on a cookie sheet lined with wax paper.

Heat 1/3 cup sugar in a heavy 1 qt saucepan over medium heat until it begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle the hot caramel over the bars. If the caramel begins to harden, return to medium heat and stir until thin enough to drizzle. After caramel has hardened on the bars, cover and refrigerate up to 48 hours.