Take a classic dessert up a notch with this recipe for Caramel Creme Brulee! Guests will love cracking into the shell of HEATH Toffee Bits and digging into the creamy HERSHEY'S Caramel Topping flavored custard filling. Charge up the blowtorch because these will be the hottest item on your menu!
Heat convection oven to 300°F (standard oven: 350°F).
Mix egg yolks and sugar in 5 qt. bowl of mixer fitted with whisk attachment, mixing until slightly pale, approximately 5 minutes. Add HERSHEY'S Caramel Topping, mixing until well blended. Set aside. In large heavy-bottomed saucepan, heat heavy cream over medium heat, stirring constantly, just until heavy cream comes to a boil. Remove from heat. Add approximately half the cream, a little at a time, to egg mixture, whisking until fully incorporated. Pour remaining cream into egg mixture until well blended.
Place 12 (6-oz.) ramekins or custard cups in one or two full-size steam table pans. Divide custard equally into ramekins. Pour very hot water into pan to within 1/2-inch of tops of ramekins.
Bake 35 to 40 minutes or until set (center will jiggle slightly). Carefully remove ramekins from pan. Cool 20 minutes. Refrigerate at least 2 hours, or up to 3 days.
To serve, let crËme brulee stand at room temperature 30 minutes before serving. Sprinkle heaping 1 teaspoon HEATH Toffee Bits, fine grind, over each crËme brulee, covering completely. Using a hand-blow torch, caramelize the HEATH Toffee Bits on top. Let sit 5 minutes before serving.