Toffee Creme Brulee

Toffee Creme Brulee

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SKILL LEVEL : expertPREP TIME : 27  Minutes

Ingredients

  Amount Per Serving % DV *
Calories840
Calories from Fat690
Total Fat77 g118% DV
Saturated Fat45 g225% DV
Trans Fat2 g
Cholesterol445 mg148% DV
Sodium280 mg12% DV
Total Carbohydrates35 g12% DV
Dietary Fiber0.0 g0% DV
Sugars31 g
Protein6 g
Vitamin A50% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron4% DV
  Amount Per Serving % DV *
Calories840
Calories from Fat690
Total Fat77 g118% DV
Saturated Fat45 g225% DV
Trans Fat2 g
Cholesterol445 mg148% DV
Sodium280 mg12% DV
Total Carbohydrates35 g12% DV
Dietary Fiber0.0 g0% DV
Sugars31 g
Protein6 g
Vitamin A50% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron4% DV
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8-oz. pkg.) , divided
  • 1 tablespoon plus sugar 1/4 cup , divided
  • 1 quart heavy cream
  • Dash salt
  • 7 egg yolks
  • 1 teaspoon McCORMICK Vanilla Extract

Directions

  • 1. Heat oven to 325°F. Place 6 to 7 (8 oz.) or 8 to 9 (6 oz.) ramekins or custard cups in baking pan with 2-inch sides. Crush 1/4 cup toffee bits; combine with 1 tablespoon sugar. Set aside.
  • 2. Place cream, remaining toffee bits, remaining 1/4 cup sugar and salt in medium heavy saucepan. Heat over medium heat, stirring constantly, until cream is hot and toffee bits have melted.* Do not boil. Set aside.
  • 3. Beat egg yolks with electric mixer in medium mixer bowl until light yellow. Gradually blend about half of the cream mixture into eggs. Gradually return egg/cream mixture to remaining cream mixture, blending well. Stir in vanilla. Divide mixture evenly into prepared cups. Add water to pan until it is halfway up the sides of cups.
  • 4. Bake 40 to 45 minutes or until center is set, but still soft. (Custard will continue to cook after removal from oven.) Carefully remove cups from water; place on wire rack or allow cups to cool in pan on wire rack. Cool to room temperature. Loosely cover and refrigerate at least 2 hours. Allow creme brulee to stand at room temperature at least 20 minutes before serving.
  • 5. Divide reserved toffee bits mixture in thin even layer over top of each cup. Heat toffee layer with propane torch or place under broiler of oven (2 to 3 minutes) until toffee is melting and surface is lightly browned, but does not burn. Allow to cool several minutes before serving. Garnish as desired. 6 desserts.
  • * Toffee will melt and small bits of almonds will remain. These will sink to bottom of dessert. Mixture can be strained to remove these bits, if desired.
Ingredients sitting on a table

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