1/4 cup finely chopped Nestle Butterfinger Candy, divided
2 cups heavy whipping
10 tablespoons granulated sugar, divided
Pinch of salt
1 teaspoon vanilla extract
Heat oven to 300 degrees F.
Place 1 tablespoon Butterfinger pieces into each of four 6-ounce custard cups.
Place whipping cream, 7 tablespoons sugar and salt in medium saucepan. Cook over
medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks.
Stir in vanilla extract. Pour 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 for about 1 hour and 30 minutes or until knife inserted
in centers comes out clean.
Remove to wire rack to cool slightly.
several hours or overnight.
Sprinkle each creme brûlée evenly with remaining sugar. Broil until sugar is
melted and caramelized.
Refrigerate for 10 to 15 minutes or until caramel has hardened.