Butterfinger Creme Brule


4 egg yolks
1 qt. heavy cream
1 cup sugar
1 tsp. vanilla extract
7 tbsp. crushed Butterfinger candy


  • 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