Butterfinger Creme Brulee
Indulge in the ultimate fusion dessert with this Butterfinger Crème Brûlée recipe, a luxurious blend of creamy custard and the irresistible crunch of Butterfinger candy bars. Perfect for satisfying sweet tooth cravings, this decadent treat features a velvety vanilla-infused custard base infused with bits of Butterfinger for a unique, nutty caramel twist. Topped with a perfectly torched golden sugar crust and an extra sprinkle of crunchy candy pieces, it’s a textural masterpiece that delights with every spoonful. Ideal for special occasions or an elevated after-dinner dessert, this recipe combines classic French techniques with a beloved chocolate bar favorite. Whether you’re impressing guests or indulging solo, Butterfinger Crème Brûlée is guaranteed to be a show-stopping dessert worth savoring.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Granulated sugar
- 5 Large egg yolks
- 1 teaspoon Vanilla extract
- 2 Butterfinger candy bars
- 4 tablespoons Brown sugar or granulated sugar (for caramelizing)
Instructions
Preheat your oven to 325°F (165°C).
Roughly chop the Butterfinger candy bars into small pieces and set aside.
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam but does not boil. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
Slowly pour the warm heavy cream into the egg and sugar mixture, whisking continuously to temper the eggs and prevent curdling.
Stir in the vanilla extract and half of the chopped Butterfinger pieces. Mix until evenly incorporated.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solid bits.
Divide the custard mixture evenly among four 6-ounce ramekins.
Place the ramekins in a baking dish and carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake the custards in the preheated oven for 40-45 minutes, or until they are set but still jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.
Before serving, sprinkle 1 tablespoon of brown sugar or granulated sugar evenly over the top of each custard.
Using a kitchen torch, caramelize the sugar until it melts and forms a crisp, golden crust. (If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching closely to avoid burning.)
Top each creme brulee with the remaining chopped Butterfinger pieces for an added crunch.
Serve immediately and enjoy the creamy, crunchy delight of Butterfinger Creme Brulee!
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1410 mg | 470% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 193.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
