Butterfinger Creme Brulee

"On our recent trip to Alaska, I fell in love with creme brulee. I was surfing the web and found this version. DH loves Butterfinger candy bars. What could be more perfect? This recipe is brought to you by Nestle."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
24hrs 10mins




  • Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
  • In medium saucepan, add cream, 7 tablespoons sugar and salt.
  • Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
  • In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
  • Stir in vanilla.
  • Pour the 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 in preheated oven for about 1 hour and 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.
  • Place under broiler until sugar is melted and caramelized.
  • Refrigerate for 10 to 15 minutes or until caramel hardens.
  • The cooking time allows for the creme bulees to sit overnight.

Questions & Replies

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  1. This was my first attempt at crème brûlée and I followed the directions exactly. It was much easier than I expected, but the taste met with mixed reactions around my house. The custard part was sweet and rich with a nice light vanilla flavor and it was sort of peanut buttery on the top and bottom edges. I don't know why it didn't go over better. I'd bet we're among the very few who won't love it, but I don't think I'll make it again myself. Sorry.
  2. Paula we loved this dessert, you have to have a sweet tooth for this one lol! thanks for sharing, it's simply fabulous!... Kitten:)
  3. Oh Paula, we just loved this! This was my first time making creme brulee and certainly won't be my last. I didn't pour the cream mixture through a fine sieve but otherwise followed the directions. It was easy to make and the results were so good and rich. Thank you for posting this recipe! ;)
  4. We were looking to do something with the extra Halloween candy we bought and used up the Butterfinger pumpkin balls on this. Well, I just loved it! Easy, yummy, different than regular creme brulee. We of course didn't let them sit overnight. No chance with the Butterfinger lovers I know. I found the recipe on the net somewhere else (Nestle too) and was going to post it, but you already did! Perfect intructions!


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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