Butterfinger Crème Brûlée

Butterfinger Cr�me Br�l�e

( 4 servings)

Ingredients

1/4 cup (about half 2.1-ounce finely chopped NESTLɮ

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

PREHEAT oven to 300� F. Place 1 tablespoon Butterfinger pieces

into each of four 6-ounce 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 and 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 cr�me br�l�e evenly with remaining sugar. Broil

until sugar is melted and caramelized. Refrigerate for 10 to 15 min.

Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to, and the Wisdom to know when to go home. ~Sylvia

Contributed by :

 * World Recipes Y-Group