Butterfinger Creme Brulee
- Reviews 4
Ready In: 24 hrs 10 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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