I believe in rewarding yourself for your hard work. We rarely eat dessert, but we were having a dinner party with some friends so I made creme brûlée since it’s my wife’s favourite. I crumbled up Skor bar to provide the crunchy topping instead of the traditional melted brown sugar. No need for a torch and you get a little chocolate bonus!
- 2 cups Whipping Cream
- 2 tsp Vanilla
- 5 large Egg Yolks
- 1/4 cup Sugar
- 2 Skor bars
Preheat oven to 275 F.Heat the cream and vanilla in saucepan over low heat until simmering. Remove and cool.
Whisk eggs yolks and sugar together in large glass measuring jug. Whisk in the cream, then pour into six 6 oz ramekins. Place ramekins in roasting pan and add hot water to come half way up the sides.
Bake until custards are set, about 60 minutes. Remove ramekins and cool. Cover and refrigerate at least 2 hours.
Put Skor bars in a sandwich bag and break into small chips with a mallet. Sprinkle on custards and serve.
Tip: Save the egg whites for a high protein omelette for lunch the next day. It’s so low in calories it will offset the creme brûlée.