RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4325
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| Recipe Name: |
Holiday Eggnog Bars - Copy |
| Source: |
Betty Crocker |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
36 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
36 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x9-inch square pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Heat oven to 350. 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.
Reduce oven temperature to 300. 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.
Bake 40 to 50 minutes at 300 until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
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. |
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| Nutrition per Serving: |
| Calories: |
1 |
Total Carbs: |
0.1 |
Net Carbs: |
0.1 |
| Cholesterol: |
0.8 |
Fat: |
0.0 |
Protein: |
0.02 |
| Fiber: |
0.00 |
Sodium: |
0.03 |
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