Prep 10 mins
Cook 24 hrs
On our recent trip to Alaska, I fell in love with creme brulee. I was surfing the web and found this version. DH loves Butterfinger candy bars. What could be more perfect? This recipe is brought to you by Nestle.
- 1⁄4 cup crumbled butterfinger candy bar, divided
- 2 cups heavy whipping cream
- 10 tablespoons granulated sugar, divided
- 1⁄8 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
- In medium saucepan, add cream, 7 tablespoons sugar and salt.
- Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
- In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
- Stir in vanilla.
- Pour the cream mixture through a fine sieve into prepared cups.
- Place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth.
- Loosely cover with foil.
- Bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean.
- Remove to wire rack to cool slightly.
- Refrigerate for several hours or overnight.
- Sprinkle each crème brûlée evenly with remaining sugar.
- Place under broiler until sugar is melted and caramelized.
- Refrigerate for 10 to 15 minutes or until caramel hardens.
- The cooking time allows for the creme bulees to sit overnight.
This was my first attempt at crÃ¨me brÃ»lÃ©e and I followed the directions exactly. It was much easier than I expected, but the taste met with mixed reactions around my house. The custard part was sweet and rich with a nice light vanilla flavor and it was sort of peanut buttery on the top and bottom edges. I don't know why it didn't go over better. I'd bet we're among the very few who won't love it, but I don't think I'll make it again myself. Sorry.
Paula we loved this dessert, you have to have a sweet tooth for this one lol! thanks for sharing, it's simply fabulous!... Kitten:)
Oh Paula, we just loved this! This was my first time making creme brulee and certainly won't be my last. I didn't pour the cream mixture through a fine sieve but otherwise followed the directions. It was easy to make and the results were so good and rich. Thank you for posting this recipe! ;)