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Butterfinger Creme Brulee

20 mins
95 mins
190 mins
Butterfinger Creme Brulee
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.

Nutritional Information

  • Serving Size
    1/4 of recipe
  • Calories 680
  • Calories from Fat 470

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 52g 80%
  • Saturated Fat 31g 155%
  • Cholesterol 370mg 123%
  • Sodium 170mg 7%
  • Carbohydrates 50g 17%
  • Dietary Fiber 0g 0%
  • Sugars 45g
  • Protein 6g
  • Vitamin A 40%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 4%