Butterfinger pieces are the surprise ingredient at the bottom of these fun brulees.
Preparation Time
20 mins
Cooking Time
1 hr 35 mins
Total Time
1 hr 55 mins
Calories
690 Calories
Recipe Instructions
Step 1
Preheat oven to 300 degrees F. Place about 1 tablespoon chopped Butterfinger into each of four 6-ounce ramekins or custard cups.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Sprinkle each creme brulee evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.
