BCL - Butterfinger Creme Brulee Tasty Recipes
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| Butterfinger Creme Brulee |
"Butterfinger portions are the wonder component at the bottom of these a laugh brulees."
Ingredients :
- sixteen pieces Butterfinger® Bites, chopped, divided
- 2 cups heavy whipping cream
- 10 tablespoons granulated sugar, divided
- 1/8 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 5H5M |
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- Preheat oven to 300 stages F. Place approximately 1 tablespoon chopped Butterfinger into every of four 6-ounce ramekins or custard cups.
- Place cream, 7 tablespoons sugar and salt in medium saucepan. Cook over medium heat, stirring once in a while, for five to six minutes or till sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.
- Pour cream combination thru a first-class sieve into organized cups. Place cups in 9-inch-rectangular baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.
- Bake for approximately 1 hour, 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to chill barely. Refrigerate for several hours or in a single day.
- Sprinkle every creme brulee frivolously with last sugar. Broil till sugar is melted and caramelized. Refrigerate for 10 to fifteen minutes or till caramel has hardened.
Notes :
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