Butterfinger Creme Brulee Recipes

Steps:

• Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
• In medium saucepan, add cream, 7 tablespoons sugar and salt.
• Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
• In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
• Stir in vanilla.
• Pour the 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 in preheated oven 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 brûlée evenly with remaining sugar.
• Place under broiler until sugar is melted and caramelized.
• Refrigerate for 10 to 15 minutes or until caramel hardens.
• The cooking time allows for the creme bulees to sit overnight.

Steps:

• Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.