BCL - Butterfinger Creme Brulee Best Dishes
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| Butterfinger Creme Brulee |
"Butterfinger portions are the wonder component at the lowest of those fun brulees."
Ingredients :
- 16 portions Butterfinger® Bites, chopped, divided
- 2 cups heavy whipping cream
- 10 tablespoons granulated sugar, divided
- 1/eight teaspoon salt
- four large egg yolks
- 1 teaspoon vanilla extract
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 5H5M |
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- Preheat oven to 300 tiers F. Place approximately 1 tablespoon chopped Butterfinger into every of 4 6-ounce ramekins or custard cups.
- Place cream, 7 tablespoons sugar and salt in medium saucepan. Cook over medium warmness, stirring every so often, for 5 to six minutes or until sugar is dissolved. Beat egg yolks in medium bowl; step by step whisk cream aggregate into egg yolks. Stir in vanilla extract.
- Pour cream combination via a first-rate sieve into prepared cups. Place cups in nine-inch-square baking pan; fill pan with hot water to one-inch depth. Loosely cover with foil.
- Bake for about 1 hour, half-hour or until knife inserted in facilities comes out clean. Remove to twine rack to cool slightly. Refrigerate for several hours or overnight.
- Sprinkle every creme brulee lightly with remaining sugar. Broil till sugar is melted and caramelized. Refrigerate for 10 to 15 mins or until caramel has hardened.
Notes :
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