Butterfinger Creme Brulee

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 300°f sprinkle 1 tablespoon butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
• 2 in medium saucepan, add cream, 7 tablespoons sugar and salt.
• 3 cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
• 4 in medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
• 5 stir in vanilla.
• 6 pour the cream mixture through a fine sieve into prepared cups.
• 7 place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth.
• 8 loosely cover with foil.
• 9 bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean.
• 10 remove to wire rack to cool slightly.
• 11 refrigerate for several hours or overnight.
• 12 sprinkle each crème brûlée evenly with remaining sugar.
• 13 place under broiler until sugar is melted and caramelized.
• 14 refrigerate for 10 to 15 minutes or until caramel hardens.
• 15 the cooking time allows for the creme bulees to sit overnight.