BRANDY CREME BRULEE BARS

FOR THE BOTTOM LAYER:
1 cup flour
3/4 cup plus 1/3 cup sugar, divided use
1/2 cup butter, softened
FOR THE CUSTARD:
5 egg yolks
1 1/4 cups heavy cream
1 tablespoon plus 1 teaspoon brandy

TO MAKE THE BOTTOM LAYER:
Preheat oven to 350 degrees F.

Mix flour, 1/2 cup sugar and butter with a spoon. Press on the bottom and 1/2-inch up the sides of an ungreased 9-inch square baking pan.

Bake for 20 minutes.

Reduce temperature to 300 degrees F.

TO MAKE THE CUSTARD:
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.

TO MAKE THE CARAMEL DRIZZLE:
Heat the remaining 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.

Makes 36 bars
Source: Gold Medal Holiday Cookies, 2000