This location has closed.
loading

Jasper’s Butterfinger Crème Brûlée

Category:

Profile

Serves 8

Ingredients
15 egg yolks
1 quart cream
2 tsp. vanilla
¼ cup sugar
3 Butterfinger candy bars, broken into bits

Directions
Bring cream and vanilla to a boil. While waiting for cream to boil, whisk eggs and sugar over boiling water until very thick and light in color. Be careful not to scramble eggs at bottom of bowl. Slowly add cream to egg mixture and continue to cook, stirring until thick. Strain into shallow pan. Cool to room temperature, then refrigerate overnight. Fold broken candy bars into brûlée, spoon into dishes, and torch tops.

Let this business know you found them on D Magazine’s Online Directories.