Butterfinger Creme Brulee


Butterfinger pieces are the surprise ingredient at the bottom of
these fun brûlées.

Estimated Times
Preparation Time 20 mins.
Cooking Time 95 mins.
Refrigerating Time 190 mins.

1/4 cup chopped NESTLÉ 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

PREHEAT oven to 300° F. Place 1 tablespoon chopped Butterfinger
into each of four 6-ounce ramekins or custard cups.
PLACE 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, 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. Broil
until sugar is melted and caramelized. Refrigerate for 10 to 15
minutes or until caramel has hardened.
Serving Size: 4