Butterfinger Crème Brûlée

French Butterfinger Crème Brûlée Recipe with Vanilla and Cream

Region / culture: France | Preparation time: 15 minutes | Cooking time: 1 hour and 30 minutes | Servings: 4

Introduction

Indulge in the rich and creamy decadence of Butterfinger Crème Brûlée, a delightful twist on the classic French dessert. This recipe combines the smooth custard base of traditional crème brûlée with the irresistible crunch of Butterfinger candy bars, creating a dessert that is sure to impress your guests.

History

Crème brûlée, which translates to "burnt cream" in French, is a popular dessert that dates back to the 17th century. Originally hailing from France, this creamy custard topped with a layer of caramelized sugar has become a beloved dessert around the world. The addition of Butterfinger candy bars to this classic recipe adds a modern and playful twist, creating a unique and delicious treat.

Ingredients

0.25 cup (about half of a 2.1 oz (60 g)) finely chopped Butterfinger ® candy bar, divided
2 cups heavy whipping cream
10 tbsp granulated sugar, divided
a pinch of salt
4 large egg yolks
1 tsp vanilla extract

How to prepare

Preheat the oven to 300°F (149°C).
Place 1 tbsp of Butterfinger ® pieces into each of four 6 oz (170 g) custard cups.
In a medium saucepan, combine the cream, 7 tbsp of sugar, and salt.
Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until the sugar is dissolved.
In a medium bowl, beat the egg yolks and gradually whisk in the cream mixture.
Stir in the vanilla extract.
Pour the cream mixture through a fine sieve into the prepared cups.
Place the cups in a 9-inch square baking pan and fill the pan with hot water to a depth of 1 inch.
Loosely cover the cups with foil.
Bake for about 1 hour and 30 minutes or until a knife inserted in the centers comes out clean.
Remove the cups from the oven and place them on a wire rack to cool slightly.
Refrigerate the cups for several hours or overnight.
Sprinkle each crème brulée evenly with the remaining sugar.
Broil the cups until the sugar is melted and caramelized.
Refrigerate the cups for 10 to 15 minutes.

Variations

Try using different types of candy bars, such as Snickers or Reese's, for a unique twist on this recipe.
Experiment with different flavors of extract, such as almond or coconut, to customize the taste of the custard.

Cooking Tips & Tricks

Be sure to finely chop the Butterfinger candy bars to ensure that they are evenly distributed throughout the custard.

- When broiling the sugar on top of the custard, keep a close eye on it to prevent burning. The sugar should caramelize and form a crispy top.

- For best results, refrigerate the custard for several hours or overnight to allow the flavors to meld together.

Serving Suggestions

Serve the Butterfinger Crème Brûlée with a dollop of whipped cream and a sprinkle of chopped Butterfinger candy bars for an extra indulgent touch. Pair it with a cup of coffee or a glass of dessert wine for a truly luxurious experience.

Cooking Techniques

The key to a successful crème brûlée is to cook it gently and evenly. Be sure to bake the custard in a water bath to ensure that it cooks evenly and does not curdle.

Ingredient Substitutions

If you do not have Butterfinger candy bars on hand, you can substitute them with any other type of candy bar or chocolate chips. You can also use vanilla bean paste instead of vanilla extract for a more intense flavor.

Make Ahead Tips

You can prepare the custard mixture ahead of time and refrigerate it until you are ready to bake the crème brûlée. This makes it a great dessert option for entertaining, as you can simply broil the sugar on top just before serving.

Presentation Ideas

For a beautiful presentation, sprinkle the top of the crème brûlée with a few extra pieces of chopped Butterfinger candy bars before serving. You can also garnish with a mint leaf or a dusting of cocoa powder for an elegant touch.

Pairing Recommendations

This rich and creamy dessert pairs well with a variety of beverages, including coffee, tea, or dessert wine. For a fun twist, try serving it with a shot of espresso or a glass of port for a sophisticated finish to your meal.

Storage and Reheating Instructions

Store any leftover Butterfinger Crème Brûlée in the refrigerator for up to 2 days. To reheat, place the custard cups under the broiler for a few minutes until the sugar on top is caramelized and crispy.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 0g

- Sugars: 24g

Fats

- Total Fat: 29g

- Saturated Fat: 17g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 22%

- Calcium: 10%

- Iron: 2%

Alergens

Contains dairy and eggs

- Contains peanuts (Butterfinger candy bars)

Summary

This Butterfinger Crème Brûlée is a rich and decadent dessert that is high in fat and sugar. While it may not be the healthiest option, it is a delicious treat to enjoy in moderation.

Summary

Indulge in the decadent and creamy goodness of Butterfinger Crème Brûlée, a delightful twist on the classic French dessert. With its rich custard base and crunchy candy bar topping, this dessert is sure to impress your guests and satisfy your sweet tooth. Enjoy this delicious treat in moderation for a truly luxurious dining experience.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Butterfinger Crème Brûlée. It was tucked away in an old recipe book that belonged to my dear friend, Margaret. She had passed away recently, and I was going through her belongings to help her family sort through them. As I flipped through the pages of the recipe book, I stumbled upon the Butterfinger Crème Brûlée recipe, handwritten in elegant script.

I had never heard of such a dessert before, but the combination of Butterfinger candy and crème brûlée sounded intriguing. I knew I had to give it a try. I had always been passionate about cooking and baking, and trying out new recipes was one of my favorite pastimes. I made a mental note to gather the ingredients and experiment with this unique dessert in my own kitchen.

The next day, I set out to find the ingredients for the Butterfinger Crème Brûlée. I went to the local grocery store and carefully selected the freshest eggs, cream, sugar, and Butterfinger candy. As I gathered the ingredients, I couldn't help but think about Margaret and how she must have come across this recipe. Knowing her adventurous spirit, I imagined that she must have stumbled upon it during one of her many culinary adventures.

Back in my kitchen, I followed the recipe instructions meticulously, combining the cream, sugar, and Butterfinger candy in a saucepan over low heat. The sweet aroma of caramelized sugar and chocolate filled the air as I stirred the mixture gently. I could hardly wait to taste the finished product.

After mixing in the eggs and pouring the custard into ramekins, I placed them in the oven to bake. As I waited for the Butterfinger Crème Brûlée to set, I thought about Margaret and how she must have felt when she first made this dessert. I could picture her standing in her own kitchen, a look of determination on her face as she carefully followed the recipe.

When the timer finally went off, I eagerly pulled the ramekins out of the oven. The Butterfinger Crème Brûlée looked perfect – creamy and smooth, with a golden-brown crust on top. I couldn't wait to dig in.

As I took my first bite, I was overwhelmed by the rich, decadent flavors of the Butterfinger Crème Brûlée. The creamy custard melted in my mouth, while the bits of Butterfinger added a delicious crunch. It was unlike anything I had ever tasted before – a perfect balance of sweetness and texture.

I savored each bite, savoring the memories of Margaret and the joy she must have experienced when she first made this dessert. I knew that this recipe would become a staple in my own collection, a reminder of my dear friend and the culinary adventures we shared.

In the days that followed, I shared the Butterfinger Crème Brûlée with my family and friends, each one marveling at the unique combination of flavors. I told them the story of how I had discovered the recipe in Margaret's old recipe book and how it had become a special way for me to honor her memory.

As I sit here now, reflecting on that fateful day when I found the Butterfinger Crème Brûlée recipe, I am filled with gratitude for the joy that cooking and baking have brought into my life. Through this recipe, I was able to connect with Margaret in a way that transcended time and space, sharing in the delight of a delicious dessert that will forever hold a special place in my heart. And for that, I am truly grateful.