Best 5 Butterfinger Creme Brulee Recipes

CREME BRULEE

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.

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

BUTTERFINGER CREME BRULEE

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.

BUTTERFINGER ICE CREAM

Steps:

• In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,

BUTTERFINGER CREME BRULEE

Steps:

• Preheat oven to 300 degrees F. Place about 1 tablespoon chopped Butterfinger into each of four 6-ounce ramekins or 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, 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.