Post by NancyRogers on Sept 16, 2002 7:52:07 GMT -6
Pat was looking for a Creme Brulee recipe. I have not tried this one yet, but got it from Razzle Dazzle recipes newsletter. It calls for Butterfinger candy to be placed in the bottom of custard cups, but I think that could be omitted and just follow the rest of the recipe, since the rest of the ingredients are basic.
Donna
BUTTERFINGER CRèME BRûLéE<br>
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 crème brûlée evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.
Donna
BUTTERFINGER CRèME BRûLéE<br>
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 crème brûlée evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.