Butterfinger Creme Brulee Recipes

BUTTERFINGER CREME BRULEE

Steps:

• 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.