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Jasper’s Butterfinger Crème Brûlée



(Serves 8)

15 egg yolks
1 quart cream
2 teaspoons vanilla
1/4 cup sugar
3 Butterfinger candy bars, broken into bits

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 brulée, spoon into dishes, and torch tops.

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