Ingredients for Butterfinger Creme Brulee
- Butterfinger Candy Bar
- Heavy Whipping Cream
- Granulated Sugar
- Pinch of salt
- 4 large egg yolks
- Vanilla Extract
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How to Make Butterfinger Creme Brulee
- Preheat oven to 300°F (150°C). Sprinkle 1 tablespoon of crushed Butterfinger pieces into the bottom of four 6-ounce ovenproof ramekins.
- In a medium saucepan, combine 2 cups heavy cream, 7 tablespoons granulated sugar, and a pinch of salt.
- Cook over medium heat, stirring constantly, for 5-6 minutes, or until the sugar is completely dissolved.
- In a medium bowl, whisk 4 large egg yolks until pale and slightly thickened.
- Gradually whisk the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- Stir in 1 teaspoon of vanilla extract.
- Strain the custard mixture through a fine-mesh sieve into the prepared ramekins.
- Place the ramekins in a 9x9 inch baking pan.
- Pour hot water into the baking pan until it reaches about 1 inch up the sides of the ramekins (bain-marie).
- Loosely cover the baking pan with aluminum foil.
- Bake in the preheated oven for 50-60 minutes, or until the custards are just set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
- Carefully remove the ramekins from the water bath and let them cool slightly on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custards to fully set.
- Just before serving, sprinkle the remaining crushed Butterfinger pieces (about 2 tablespoons) evenly over the surface of each Crème Brûlée.
- Using a kitchen torch, carefully caramelize the sugar until golden brown. Alternatively, you can broil for 1-2 minutes, watching closely to prevent burning.
- Let the caramelized sugar cool for 10-15 minutes before serving to allow it to harden.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
150g
Fat
150g
Carbs
14g
