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INGREDIENTS
4 egg yolks
1 qt. heavy cream
1 cup sugar
1 tsp. vanilla extract
7 tbsp. crushed Butterfinger candy
PROCEDURE
- Preheat oven 325 degrees F
- Put 7, 6 oz. ramekins in a baking pan and divide out the Butterfinger 1 tbsp. per ramekin
- In a heavy bottom saucepan put sugar in then pour heavy cream, vanilla on top
- Put it on med/high heat until scalding
- Remove cream mixture from heat and temper with the egg mixture
- Divide cream mixture into the ramekins
- Pour hot water in baking pan until half way up the side
- Cook 40-50 minutes
