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.

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Roughly chop the Butterfinger candy bars into small pieces and set aside.

Step 3

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.

Step 4

In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

Step 5

Slowly pour the warm heavy cream into the egg and sugar mixture, whisking continuously to temper the eggs and prevent curdling.

Step 6

Stir in the vanilla extract and half of the chopped Butterfinger pieces. Mix until evenly incorporated.

Step 7

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solid bits.

Step 8

Divide the custard mixture evenly among four 6-ounce ramekins.

Step 9

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.

Step 10

Bake the custards in the preheated oven for 40-45 minutes, or until they are set but still jiggly in the center.

Step 11

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.

Step 12

Before serving, sprinkle 1 tablespoon of brown sugar or granulated sugar evenly over the top of each custard.

Step 13

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.)

Step 14

Top each creme brulee with the remaining chopped Butterfinger pieces for an added crunch.

Step 15

Serve immediately and enjoy the creamy, crunchy delight of Butterfinger Creme Brulee!

Nutrition Facts

Serving size	833.6 grams (833.6g)

Amount per serving	% Daily Value*
Calories	2957

Total Fat 202.60g	260%
Saturated Fat 116.00g	580%
Polyunsaturated Fat NaNg
Cholesterol 1410mg	470%
Sodium 481mg	21%
Total Carbohydrate 226.00g	82%
Dietary Fiber 2.00g	7%
Total Sugars 193.40g
Protein 17.50g	35%

Vitamin D 90IU	450%
Calcium 201mg	15%
Iron 3mg	19%
Potassium 420mg	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.

Source of Calories

Fat: 65.2%

Protein: 2.5%

Carbs: 32.3%