Butterfinger Creme Brulee

When it comes to indulgent desserts that impress, Butterfinger Crème Brûlée is a showstopper that combines the rich creaminess of classic Crème Brûlée with the delightful crunch of Butterfinger candy bars. This delectable treat is perfect for special occasions or when you want to treat yourself to a luscious dessert. With a few simple ingredients and a little bit of patience, you can create a dessert that will have everyone asking for seconds!

Title: Butterfinger Crème Brûlée

Ingredients:

– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 5 large egg yolks
– 6 fun-size Butterfinger candy bars, roughly chopped
– Additional sugar for caramelizing the tops

Instructions:

1. Preheat your oven to 300°F (150°C) and place 6 ramekins in a baking dish. Set aside.

2. In a medium saucepan, combine the heavy cream, sugar, and vanilla bean seeds. Heat the mixture over medium heat, stirring occasionally until it reaches a simmer. Remove from heat and let it cool slightly.

3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the yolks while continuously whisking to prevent scrambling the eggs.

4. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. This will ensure a smooth and creamy texture for your Crème Brûlée.

5. Divide the chopped Butterfinger candy bars among the ramekins, then pour the custard mixture over the top. Place the baking dish with the ramekins on the oven rack and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Be cautious not to splash water into the ramekins.

6. Bake the Crème Brûlée for about 45-50 minutes or until the edges are set but the center still has a slight jiggle. Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate them for at least 2 hours or overnight.

7. Before serving, sprinkle a thin, even layer of sugar over the top of each Crème Brûlée. Using a kitchen torch, caramelize the sugar until it transforms into a golden, crispy top. If you don’t have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

8. Allow the caramelized sugar to harden slightly before serving. Garnish with additional chopped Butterfinger pieces for an extra crunch and visual appeal.

Enjoy this decadent Butterfinger Crème Brûlée with its creamy custard base and irresistible caramelized sugar topping. With the perfect combination of textures and flavors, this dessert is sure to become a favorite at your table. Impress your guests or simply treat yourself to a bit of luxury with this homemade delight!