Honey Ale Creme Bars
Lucy Saunders
prep
time : Advance prep required
recipe type:
dessert and sweets
ingredients:
1 can (13 oz.) evaporated milk
8 oz. honey ale
3 egg yolks
¼ cup sugar
1 teaspoon cornstarch
1 teaspoon almond extract
1 quart fresh raspberries or strawberries, washed and stems removed
½ cup red currant jelly, melted
1 9x9 baking pan, lined with graham cracker crust
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Prepare graham cracker crust; press into 9x9 baking pan. Stir together sugar and cornstarch in a quart measure, then stir in honey ale and whisk until dissolved. Blend canned milk, ale-sugar mix and egg yolks in top of 2-quart double boiler; stir and cook until custard is thickened. Remove from heat; add almond extract. Pat berries dry with paper towel. Pour cooled custard into crust and arrange berries on top. Drizzle fruit with melted jelly. Chill until custard is set, at least 3 hours. May be prepared up to 24 hours before serving. Yield: 9 squares.
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