Crème Brûlée Bars
A miniature cousin to restaurant-popular Crème Brûlée.
Original recipe from Betty Crocker.
Crème Brûlée or Brandy Crème Brûlée Bars
1 cup all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine, softened
5 large 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 OR use 1 1/2 teaspoons vanilla extract
1/3 cup sugar
Heat oven to 350º 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, 9x9x2 inches.
Bake 20 minutes.
Reduce oven temperature to 300º 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 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 waxed paper.
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 up to 48 hours.
Posted by nancyoTX. I Just made these - they are AWESOME even without the caramelized sugar on top... just make sure you don't let the sugar get too dark... yummmmmmmm - I was also thinking that if I had a torch it would be easier just to "burn" the sugar on top like a real Crème Brûlée but having the sugar in the sauce pan made it quite easy to drizzle - I used the vanilla extract this time even though I do have some brandy extract... I wanted to see how close to the flavor I could get...
Prep Time: 25 minutes
Start to Finish: 2 hours 35 minutes
Makes: 3 dozen bars