Caramel Creme Brulee

Directions

1. Heat convection oven to 300°F (standard oven: 350°F).
2. 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.
3. 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.
4. 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.
5. To serve, let crème brulee stand at room temperature 30 minutes before serving. Sprinkle heaping 1 teaspoon HEATH Toffee Bits, fine grind, over each crème brulee, covering completely. Using a hand-blow torch, caramelize the HEATH Toffee Bits on top. Let sit 5 minutes before serving.