Dessert Recipes
Butterfinger Creme Brulee
Yield: 4 servings
Ingredients
- 1/4 cup finely chopped Nestle Butterfinger Candy, divided
- 2 cups heavy whipping cream
- 10 tablespoons granulated sugar, divided
- Pinch of salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- 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.
- Refrigerate for 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.