PEEPS® Crème Brûlée

Creme Brulee

PEEPS® are a fun treat; not just at the Holidays, but year round. I took two of my favorites to make one perfect dessert – Crème Brûlée It is perfect for entertaining; make it advance and simply brûlée  or “burn” the peeps just before serving.  When I developed this recipe for Peeps-a-licious!: 50 Irresistibly Fun Marshmallow Creations – A Cookbook for PEEPS® Lovers I immediately thought how perfect the PEEPS® are for a sugar substitute to use in the recipe; not just as a garnish. If you are interested in a copy of this book, I am giving away 5 copies in the month of March. Please visit my Facebook or Twitter page and write a line about your favorite Peep!


PEEPS® Crème Brûlée

Makes 4 (6-ounce) ramekins


2 cups heavy cream

8 PEEPS® Marshmallow Bunnies, any color, halved

4 large egg yolks

1½ teaspoons vanilla extract

4 PEEPS® Marshmallow Bunnies, any color, halved vertically, for garnish


1 Preheat oven to 300˚F. Combine heavy cream and 8 halved Bunnies in a medium saucepan over medium heat, stirring occasionally until PEEPS® are melted. Remove from heat and allow to slightly cool, about 5 minutes.

2 In the meantime, whisk together yolks and vanilla extract in a medium bowl. Slowly whisk PEEPS® mixture into the egg yolks until completely combined.

3 Place 4 ramekins in a baking pan, then divide the mixture evenly among the ramekins. Add enough hot water to the baking pan to come halfway up sides of ramekins. Bake until custards are set and firm to the touch, about 45–50 minutes. Remove from baking pan and let sit for 20 minutes, then place in refrigerator for at least 30 minutes before serving.

4 When ready to serve, place the 4 vertically halved PEEPS® Bunnies on a baking sheet without parchment paper. Using a butane torch, caramelize the PEEPS® Bunnies until golden brown on the exposed marshmallow side, about 20 seconds. Allow the PEEPS® to cool, about 1 minute, then place 2 PEEPS® Bunnies, caramelized side up, atop the crème brûlée in each ramekin.

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Published on March 05, 2016 06:38
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