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1
Make the crust by combining first 3 ingredients (flour, brown sugar, and butter) and press into a greased baking dish.
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2
Bake at 350 for about 20-25 minutes until crust is slightly golden.
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3
Beat eggs, yolks, and sugar with an electric mixer.
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4
Set aside.
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5
Cook 1 cup of heavy cream in a sauce pan until it's almost boiling but not yet.
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6
Turn the electric mixer back on and very slowly add the hot heavy cream to the egg/sugar mixture.
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7
Don't add it too fast (especially at the beginning) or it could cook the eggs.
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8
Fold in the other 2 cups of heavy cream (cold) and the vanilla.
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9
Combine flour, baking powder, and baking soda in a small bowl.
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10
Beat the flour mixture into the batter.
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11
Add the batter to the crust and bake at 325 for about 40 minutes.
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12
The top should be golden/slightly brown and the batter should be stable.
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13
Let the bars cool and refrigerate until almost ready to serve.
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14
When ready to serve, spread about a 1/4 inch layer of pudding over the bars.
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15
Then coat with plenty of sugar.
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16
If you have a kitchen torch, use that to caramelize the sugar.
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17
If you don't you can broil it on high for a few minutes.
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18
The first time I did this, it caught on fire so I'd recommend the blowtorch!
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19
Allow it to sit at room temperature for a couple minutes until sugar hardens.
