Butterfinger Crème Brûlée

== Description ==
Contributed by World Recipes Y-Group
==Ingredients==
* ¼ 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 ==
# 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 crème brulée evenly with remaining sugar.
# Broil until sugar is melted and caramelized.
# Refrigerate for 10 to 15 minutes.
Category:Creme Brulee Recipes
Category:Dessert Recipes
Category:Egg yolk Recipes
Category:Heavy cream Recipes
Category:World Recipes