A buttery crust complements a smooth topping flavored with rum and nutmeg.
Servings: 36 bars
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1 cup Gold Medal® all-purpose flour
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping cream
1 tablespoon rum or 1 teaspoon rum extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg
1/2 cup sugar
1 cup Gold Medal® all-purpose flour
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping cream
1 tablespoon rum or 1 teaspoon rum extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg
Directions:
1. Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In small bowl, stir together butter, 1/2 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.
2. Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.
3. Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
4. Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
High Altitude (3500-6500 ft): In step 2, reduce oven temperature to 325°F; in step 3, bake at 325°F.
2. Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.
3. Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
4. Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
High Altitude (3500-6500 ft): In step 2, reduce oven temperature to 325°F; in step 3, bake at 325°F.
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