Directions:
- Preheat oven to 300 degrees F. Place about 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 creme brulee evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 743.51 Kcal (3113 kJ) | ||
| Calories from fat | 370.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.2g | 63% | |
|---|---|---|---|
| Cholesterol | 268.2mg | 89% | |
| Sodium | 339.79mg | 14% | |
| Potassium | 116.2mg | 2% | |
| Total Carbs | 87.96g | 29% | |
| Sugars | 65.66g | 263% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 11.7g | 23% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 67.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 343 Kcal (1436 kJ) | ||
| Calories from fat | 171.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.01g | 63% | |
|---|---|---|---|
| Cholesterol | 123.73mg | 89% | |
| Sodium | 156.75mg | 14% | |
| Potassium | 53.61mg | 2% | |
| Total Carbs | 40.58g | 29% | |
| Sugars | 30.29g | 263% | |
| Dietary Fiber | 0.92g | 8% | |
| Protein | 5.4g | 23% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 6% | |
| Calcium | 31.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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