Butterfinger Delight Crème Brûlée
This Butterfinger Delight Crème Brûlée combines the creamy, silky texture of traditional crème brûlée with the irresistible crunch and flavor of Butterfinger candy bars. Inspired by a culinary journey to Alaska and a love for Butterfinger bars, this Nestlé-inspired dessert offers a sophisticated twist on a classic favorite. Perfectly caramelized tops reveal a luscious custard beneath, making it an utterly indulgent treat for any occasion.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Butterfinger candy bar
1/4 cup (crumbled, divided)
Heavy whipping cream
2 cups (none)
Granulated sugar
10 tablespoons (divided)
Salt
1/8 teaspoon (none)
Egg yolks
4 large (none)
Vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Place 1 tablespoon of crumbled Butterfinger pieces at the bottom of each of the four ovenproof 6-oz custard cups.
3
In a medium saucepan over medium heat, combine the heavy cream, 7 tablespoons of granulated sugar, and salt. Stir occasionally, until the sugar is completely dissolved, about 5 to 6 minutes.
4
In a separate medium bowl, lightly beat the egg yolks.
5
Slowly whisk the warm cream mixture into the egg yolks, ensuring a smooth blend without curdling the eggs.
6
Add the vanilla extract to the mixture, stirring gently to incorporate.
7
Strain the combined mixture through a fine sieve into each prepared custard cup, ensuring a silky texture.
8
Arrange the cups in a 9-inch square baking pan. Fill the pan with hot water to reach a depth of 1 inch, creating a water bath to keep the custard moist during baking.
9
Loosely cover the pan with foil to prevent the tops from browning too quickly.
10
Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a knife inserted in the center of a custard comes out clean.
11
Carefully remove the cups from the water bath and allow them to cool slightly on a wire rack.
12
Once cooled, refrigerate the custards for several hours or overnight to set properly.
13
Before serving, evenly distribute the remaining granulated sugar onto the surface of each custard.
14
Using a kitchen torch, or under a broiler, carefully melt and caramelize the sugar until it forms a hard, golden crust.
15
Allow the crème brûlées to cool in the refrigerator for an additional 10 to 15 minutes to let the caramel layer firm up.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Butterfinger Delight Crème Brûlée?
It is a sophisticated dessert that combines the silky texture of traditional custard with the crunch of Butterfinger candy bars.
What are the primary ingredients for this recipe?
The main ingredients are Butterfinger candy bars, heavy whipping cream, granulated sugar, salt, egg yolks, and vanilla extract.
How many servings does this recipe make?
This recipe yields 4 servings.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C).
How are the custard cups prepared?
Place 1 tablespoon of crumbled Butterfinger pieces at the bottom of each of the four 6-oz custard cups.
How do I prepare the cream mixture?
In a medium saucepan, combine heavy cream, 7 tablespoons of sugar, and salt over medium heat.
How long should the sugar and cream be heated?
Stir the mixture occasionally for about 5 to 6 minutes until the sugar is completely dissolved.
What should I do with the egg yolks?
Lightly beat the 4 large egg yolks in a separate medium bowl before combining with the cream.
How do I mix the warm cream into the yolks?
Slowly whisk the warm cream mixture into the egg yolks to ensure a smooth blend without curdling.
Why should the mixture be strained?
Straining the mixture through a fine sieve ensures a perfectly silky texture for the custard.
What is the purpose of the water bath?
The water bath, or bain-marie, keeps the custard moist and prevents it from cracking during baking.
How much water should be in the baking pan?
Fill the 9-inch square baking pan with hot water until it reaches a depth of 1 inch around the cups.
Why should I cover the pan with foil?
A loose foil cover prevents the tops of the custards from browning too quickly in the oven.
What is the total baking time?
The custards should bake for approximately 1 hour and 30 minutes.
How do I know when the crème brûlée is cooked?
A knife inserted into the center of the custard should come out clean when it is fully cooked.
What is the first step after removing the cups from the oven?
Carefully remove them from the water bath and allow them to cool slightly on a wire rack.
How long does the custard need to chill?
Refrigerate the custards for several hours or overnight to allow them to set properly.
How is the caramelized topping created?
Distribute the remaining sugar on top of the chilled custards and melt it using a kitchen torch or broiler.
Can I use a broiler if I don't have a kitchen torch?
Yes, placing the cups under a broiler is a valid method to caramelize the sugar topping.
What should I do after caramelizing the sugar?
Refrigerate the cups for another 10 to 15 minutes to let the hard caramel layer firm up.
What amount of Butterfinger is required?
The recipe calls for 1/4 cup of crumbled Butterfinger candy bar pieces.
How is the granulated sugar divided?
7 tablespoons are used in the custard mixture, and the rest is saved for the caramelized topping.
What size are the custard cups?
The recipe uses 6-oz ovenproof custard cups.
How much vanilla extract is used?
1 teaspoon of vanilla extract is added to the mixture.
Does this recipe use whole eggs?
No, it specifically uses 4 large egg yolks for a richer, creamier consistency.
What kind of cream is used?
The recipe requires 2 cups of heavy whipping cream.
How much salt is included?
The recipe uses 1/8 teaspoon of salt.
Can this dessert be made in advance?
Yes, because it requires several hours of refrigeration, it is an ideal make-ahead dessert.
What is the inspiration for this dessert?
It was inspired by a culinary journey to Alaska and a love for Nestlé Butterfinger bars.
What is the final texture of the dessert?
It features a hard, golden sugar crust on top with a luscious, creamy custard and candy base beneath.