Butterfinger Creme Brulee

Recipe by PaulaG
READY IN: 24hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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