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
  • 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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