Butterfingercremebrulee Recipes

CLASSIC CRèME BRûLéE

Steps:

• Preheat oven to 325°F (160°C). Place four ½ cup (125 mL) ramekins or custard cups in a baking dish. Set aside.Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a ¼ cup of sugar until thick and lemon-coloured - about 1 to 2 minutes.
• When cream is hot, gradually whisk into egg yolk mixture. Stir in vanilla. Pour mixture through sieve into ramekins, dividing evenly. Pour very hot water into baking dish to reach halfway up ramekins. Carefully place baking dish in oven. Bake until mostly set but with a slight jiggle in the centre, about 30 to 35 minutes for taller ramekins (about 2 inches (5 cm) high), and 25 to 30 minutes for shallow ramekins (about 1 inch (2.5 cm) high).Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours and up to 2 days.
• Just before serving (or up to 2 hours before serving), sprinkle sugar evenly over surface of desserts (1 tsp for taller ramekins and 1-½ tsp for shallow ramekins). Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes. Serve immediately, or for a firmer texture, chill until serving time.

25 BUTTERFINGER DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

THE BEST CREME BRULEE

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

BUTTERFINGER BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Bake the brownies according to the package instructions. Remove from the oven and let cool completely, about 30 minutes.
• In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth. Add 4 ounces of Butterfinger Bits (or, crushed Butterfinger bars) and fold together. Crumble the brownies into the bowl and mix until well combined and the mixture forms a large ball.
• Shape the truffle mixture into 20 1½-inch balls. Freeze for 15 minutes.
• In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
• Remove the brownie truffles from the freezer and dip each truffle in the melted chocolate until completely coated.
• Immediately sprinkle Butterfinger Bits (or, crushed Butterfinger bars) on the truffles until the tops are fully covered.
• Chill the truffles for 20 minutes before serving.
• Enjoy!

CRèME BRûLéE

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

CLASSIC CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare some boiling water.
• Combine cream and 5 teaspoons sugar in a saucepan over medium heat. Cook, stirring occasionally, until small bubbles appear around the edges of the pan, 5 to 6 minutes. Remove from the heat and set aside.
• Beat egg yolks and vanilla in a bowl until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, and beat continuously until well blended. Strain the mixture through a fine sieve into a bowl. Divide evenly among four 3-ounce ramekins.
• Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Pour boiling water into the baking pan until halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
• Bake until custard is just set and jiggles when gently shaken, about 25 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for 2 to 3 hours, or overnight.
• Sprinkle remaining sugar evenly over top of the cooled custards. With a kitchen torch, move the flame continuously in a circular motion over the surface of each ramekin, until the sugar melts and becomes golden brown and bubbly. Serve immediately.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

HOMEMADE CRèME BRûLéE RECIPE BY TASTY

Steps:

• Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
• In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
• Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
• Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
• Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
• Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
• Enjoy!

BUTTERFINGER CREME BRULEE

Steps:

• Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
• In medium saucepan, add cream, 7 tablespoons sugar and salt.
• Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
• In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
• Stir in vanilla.
• Pour the 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 in preheated oven 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 crème brûlée evenly with remaining sugar.
• Place under broiler until sugar is melted and caramelized.
• Refrigerate for 10 to 15 minutes or until caramel hardens.
• The cooking time allows for the creme bulees to sit overnight.

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

CREME BRULEE

Steps:

• Preheat oven to 300°F.
• In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling.
• Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks.
• Pour cream mixture in a thin stream into eggs, stirring constantly.
• Return to double boiler.
• Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon.
• Remove vanilla bean.
• Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish.
• Set dishes in a large pan of hot water on middle rack of oven.
• (Hot water should be level with custard.) Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool.
• Cover and chill.
• To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6" from flame until hard crust of caramelized sugar is formed.
• Serve immediately or chill until serving time. Pass bowl of fresh raspberries along with creme for the perfect topping.
• Add a spoonful of whipped creme to the custard, if desired.
• VARIATIONS, FLAVORED CREME BRULEE:.
• Vanilla Bean:.
• Add 1 pod for 3 cups of cream.
• Break it open lengthwise or simply pierce it, and put it into liquid before it boils.
• Chocolate:.
• Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in warm liquid.
• Praline:.
• Add 4 1/2oz pralines to each 3 cups of cream after it is cooked.
• Nuts:.
• Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled.
• Coffee:.
• Use 3 oz coffee beans (Espresso, French Roast, etc -- ) finely ground, then grilled in a pan of 3 cups cream.
• Add to boiling liquid; infuse for 15 minutes, then strain.
• Bananas:.
• Mash 2 soft bananas; saute in 1 tbsp butter.
• Add 2 tbsp brandy and 2 tsp brown sugar.
• Cook for 5 minutes.
• Pat down on bottom of creme brulee pan before adding liquid.
• NOTES :.
• Use a double boiler to scald the cream unless you have a heavy saucepan. Use very low heat. Milk scorches easily and, when scorched, should be thrown out.
• Beat eggs or egg yolks with a wire whisk or beater. Add sugar gradually and continue whipping until it is thoroughly mixed inches.
• NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.) Pour some of the hot liquid into the eggs while stirring briskly, then return the warmed combination to the remaining hot liquid in the pan.
• Stir the custard constantly over low heat until it acquires body. Test it by letting it run off the back of a spoon; if a light coating clings to the spoon, the custard is finished.
• Stir the custard occasionally as it cools to prevent a surface skin from forming. When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.