Butterfinger Crème Brûlée


Ingredients

  • 1 Butterfingers candy bar
  • 2 c Heavy whipping cream
  • 10 T sugar
  • 1/8 t Salt
  • 4 Large egg yolks
  • 1 t Vanilla

Preheat oven to 300 degrees. Place 1 T crushed candy into 6 oz ramekin dish and press flat. Prepare 4 dishes.

In a medium bowl beat the egg yolks, set aside.

In a medium pan mix cream, salt and 7 T sugar. Stir occasionally on medium heat for 5-6 minutes till sugar is dissolved.

Gradually whisk cream mixture into the yolks. Stir in the vanilla. Pour through a fine sieve (I used a flour sifter). Distribute in dishes.

Place dishes into a pan. Use one you don’t care to much about. I used a metal one and it got tarnished. Saving for future use! Ok now fill the pan with HOT water till an inch deep. Loosely cover with tin foil. Bake 1 hour 30 minutes till knife comes out clean.

Remove onto wire rack to cool slightly then refrigerate for at least 4 hour and up to 2 days. When ready to serve move oven rack to the highest position and turn broiler on high. Sprinkle generously with sugar covering the tops, you can also try brown sugar or even a combination. Take your pan and turn it up side down if the dishes are not 1 inch away from broiler. Watch it! The sugar should be nice a caramelized, slightly darker than golden.

Refrigerate 10-15 minutes, or if you like me eat right away :-)!

Recipe is from Meals.com.

Some good tips at Homemadesimple.com.

This was a tricky one. Didn’t turn out this time. I think I had water boil into my dishes, reading other post I found your supposed to check on it t periodically to make sure that it doesn’t boil over.Also I think the heavy cream substitute made a big difference, I will defiantly be using the real stuff next time. I shall give it a another whirl at a later date and update.

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