Butterfinger Creme Brulee

1/4 cup (about half 2.1-ounce bar) 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

Heat oven to 300 degrees F.

Place 1 tablespoon chopped Butterfinger 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 cr�me br�l�e evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.

Servings: 4