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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Betty Crocker Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1 cup all-purpose flour |
5 egg yolks |
1 1/4 cups whipping cream |
1 tablespoon rum (or 1 t. rum extract) |
3/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350°; line bottom and sides of a 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
2. In a small bowl, mix butter, 1/2 cup of sugar and the flour; press in bottom and 1/2 inch up sides of pan.
3. Bake 20 minutes.
4. Remove partially baked crust from oven; decrease oven temperature to 300°.
5. In a small bowl, beat egg yolks, and remaining 1/4 cup sugar with electric mixer on med-high speed until thick.
6. Gradually beat in cream, rum, and 1/4 teaspoon nutmeg; pour over crust.
7. Bake 40-50 minutes or until custard is set and knife inserted in center comes out clean; cool completely, about 1 hour.
8. Sprinkle tops of bars evenly with remaining 1/2 teaspoon nutmeg.
9. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars.
10. With sharp knife, cut into 6 rows by 6 rows; store covered in refrigerator.
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