Make the crust by combining first 3 ingredients (flour, brown sugar, and butter) and press into a greased baking dish. Bake at 350 for about 20-25 minutes until crust is slightly golden.

Beat eggs, yolks, and sugar with an electric mixer. Set aside.

Cook 1 cup of heavy cream in a sauce pan until it's almost boiling but not yet.

Turn the electric mixer back on and very slowly add the hot heavy cream to the egg/sugar mixture. Don't add it too fast (especially at the beginning) or it could cook the eggs.

Fold in the other 2 cups of heavy cream (cold) and the vanilla.

Combine flour, baking powder, and baking soda in a small bowl.

Beat the flour mixture into the batter.

Add the batter to the crust and bake at 325 for about 40 minutes. The top should be golden/slightly brown and the batter should be stable.

Let the bars cool and refrigerate until almost ready to serve.

When ready to serve, spread about a 1/4 inch layer of pudding over the bars. Then coat with plenty of sugar. If you have a kitchen torch, use that to caramelize the sugar. If you don't you can broil it on high for a few minutes. The first time I did this, it caught on fire so I'd recommend the blowtorch!

Allow it to sit at room temperature for a couple minutes until sugar hardens.