Butterfinger Creme Brulee

Butterfinger pieces are the surprise ingredient at the bottom of these fun br�l�es.

1/4 cup chopped NESTL� BUTTERFINGER Candy Bar, divided
2 cups heavy whipping cream
10 tablespoons granulated sugar, divided
1/8 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract

PREHEAT oven to 300 degrees F. Place 1 tablespoon chopped Butterfinger into each of four 6-ounce ramekins or 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, 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.

Serving size: 4

Recipe and photograph provided courtesy of Nestle and meals.com - used with permission.