Butterfinger Cr�me Br�l�e Recipe
1/4 C. (about half 2.1 oz bar) finely
chopped Nestle� Butterfinger� Candy Bar, divided
2 C. heavy whipping cream
10 T. granulated sugar, divided
pinch of salt
4 large egg yolks
1 t. vanilla extract
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 cr�me br�l�e evenly with remaining sugar. Broil until sugar is
melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has
hardened.
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