A miniature cousin to restaurant-popular Crème Brûlée, you'll find these
bars every bit as creamy and wonderful.
1 cup Gold Medal® all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine, softened
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping (heavy) cream
1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoons brandy extract
1/3 cup sugar
Heat oven to 350 degrees F. In medium bowl, mix flour, 1/2 cup sugar and
the butter with spoon.
Press on bottom and 1/2 inch up sides of ungreased square
pan, 9 x 9 x 2 inches.
Bake for 20 minutes.
Reduce oven temperature to 300 degrees F.
In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick.
Gradually stir in whipping cream and brandy. Pour over baked layer.
Bake for 40 to 50 minutes or until custard is set and knife inserted in
center comes out clean.
Cool completely, about 1 hour.
For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with
In 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.
Drizzle hot caramel over
bars. (If caramel begins to harden, return to medium heat and stir until thin
enough to drizzle.)
After caramel on bars has hardened, cover and refrigerate bars for up to