Butterfinger Creme Brulee

Level: Challenging
Prep Time: 20 min
Cook Time: 1 hrs 35 min
Cooling Time: 3 hrs 10 min
Yields: 4 servings


Butterfinger pieces are the surprise ingredient at the bottom of these fun brûlées.


  • 16 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped (about 1/4 cup), divided
  • 2 cups heavy whipping cream
  • 10 tablespoons granulated sugar, divided
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract


PREHEAT oven to 300° F. Place about 1 tablespoon chopped Butterfinger into each of four 6-ounce ramekins or custard cups.

PLACE cream, 7 tablespoons sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.

POUR cream mixture through a fine sieve into prepared cups. Place cups in 9-inch-square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.

BAKE for about 1 hour, 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

SPRINKLE each crème brûlée evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.

Yummy Goodness

by K. , on Sep. 2008

This was a very good brulee. Took a lot longer in the oven, almost 2 hours. Everyone in my family loved it and wanted more. The second time I made it, I was feeling lazy and didn't put it through a sieve. It was still really good, not too much change. VERY EASY to make. would recomend it to anyone looking for a delicious dessert.

A special creme brulee!

by c. cornelia , on Dec. 2007

These recipe is like a little cake.It,s not just a creme.

Butterfinger Creme Brulee

by S. Sharon , HILLSBORO, OH on Feb. 2007

Great recipe, easy to make, I served this at my last dinner party, eeryone wanted the recipe.

Butterfinger Creme Brulee

by K. Karen , LaOtto, IN on Jan. 2007

I was searching for a recipe for plain crem brulee, so I just omitted the butterfinger candy. It turned out great, and we really enjoyed it, but it took longer to bake than recipe listed, also seemed a little too sweet -- I may cut back on sugar next time -- but definitely worth making again -- very easy and makes impressive dessert.

Butterfinger Creme Brulee

by C. Charlotte , Philadelphia, PA on Jan. 2006

Wow,how delicious is that. A little work but well worth the effort.

Creme Brulee up a notch!

by J. June , SOUTH PORTLAND, ME on Jan. 2006

Great recipe, although I did change it just a little as I was fortunate enough to have some fresh vanilla beans! (Also got new brulee "torch" for XMAS!)

Butterfinger Creme Brulee

by J. Julie , WILTON, WI on Jan. 2006

Excellent combination of flavors; curious, though, about the size of the candy bar to be used.



My sister taught me to make Creme Brulee and I've been making the original recipe for the past few years. Adding the Butterfinger to the Brulee makes it even better. I had dinner at her house recently and told her I would make dessert. I surprise her with the Butterfinger Creme Brulee. Her family loved it and of course I gave her the recipe. She called me last night to say she just made it for a dinner party she had, and of course it was a big hit with her guests.

Creme Brulee

by V. Vickie , ARVADA, CO on Feb. 2005

I made this for my husband for our "early" Valentine celebration and he was very impressed. I had never made creme brulee before either. It was wonderful.

Nice texture and flavor

by r. rita , hampton, GA on Feb. 2005

I'm always looking for new Creme Brulee recipes to try. This is one I'll be using again. Nice texture and flavor!