Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Candy Bar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup (about half 2.1-ounce) finely chopped Butterfinger candy bar, divided
- 2 cups heavy whipping cream
- 10 tablespoons granulated sugar, divided
- Pinch of salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Directions
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 creme brulee evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 min.