Butterfinger Crème Brûlée

Ingredients

 * 1/4 cup (about half 2.1-ounce) finely chopped Butterfinger candy bar, divided
 * 2 cups heavy whipping cream
 * 10 tablespoons granulated sugar, divided
 * Pinch of salt
 * 4 large egg yolks
 * 1 teaspoon vanilla extract

Directions

 * 1) preheat oven to 300 F.
 * 2) Place 1 tablespoon Butterfinger pieces into each of four 6-ounce custard cups.
 * 3) Place cream, 7 tablespoons sugar and salt in medium saucepan.
 * 4) Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
 * 5) Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.
 * 6) Pour cream mixture through a fine sieve into prepared cups.
 * 7) Place cups in 9-inch-square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.
 * 8) Bake for about 1 hour and 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly.
 * 9) Refrigerate for several hours or overnight.
 * 10) Sprinkle each creme brulee evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 min.

Contributed by:

 * World Recipes Y-Group