Popular Features:
View Cart

Butterfinger Creme Brulee

 
Butterfinger Creme Brulee
default recipe image
photo credit: Ev Thomas
Recipe for Butterfinger Creme Brulee includes a Butterfinger candy bar, whipping cream, sugar, 4 large egg yolks, vanilla extract.  Butterfinger candy bars were a childhood favorite of many. The candy is chopped and placed at the bottom of each serving of creme brulee.
Recipe By: Nestle® Toll House®
  • PrepN/A |
  • TotalN/A |
  • Serves4
Print
0
Be the first to rate!0
Email

Ingredients

    • 1/4 cup (about half 2.1-ounce bar) finely chopped Nestle® 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

Instructions

Preheat oven to 300 degrees 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 creme brulee evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Valentines Day Recipes


  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Vanilla Creme Brulee

    Recipe for an almost traditional Creme Brulée.

  • Citrus Mustard Chicken

    A nice dress-up for this rotisserie chicken. Another summer quickie!

  • Lemon Drop Cocktail

    This Lemon Drop Cocktail is a very popular summer drink in Lake Tahoe at Harvey's famous restaurant. The recipe is made with frozen citron vodka, fresh lemon juice and superfine sugar.

  • Grilled Steak & Hot Sweet Onions

    This recipe for Grilled Steak & Hot Sweet Onions uses Maui, Vidalia, or Texas onions, dry mustard, paprika and black pepper.

  • Chocolate Espresso Pots De Creme

    Chocolate Espresso Pots De Creme are my all-time favorite pots de creme. Instant espresso powder amplifies the depth of the chocolate flavor. Keep portions to 4 ounces or less of this rich dessert. Serve in pot de creme cups or ramekins.