NILLA Berries & Creme Brûlée Dip

96  Ratings
  • 45 min prep
  • 3 hr 45 min total
  • Makes 48 servings, 2 Tbsp. dip and 8 wafers each.

NILLA Berries & Creme Brûlée Dip Recipe


  • 3 cups heavy cream
  • 2 tsp. vanilla
  • 6 egg yolks
  • 1/2 tsp. salt
  • 1 cup sugar, divided
  • 1 cup mixed fresh berries (blueberries, raspberries and cut-up strawberries)
  •  NILLA Wafers


  • Heat  oven to 325°F.
  • Mix  cream and vanilla in microwaveable bowl until blended. Microwave on HIGH 3 min. or just until heated through.
  • Whisk  egg yolks, salt and 3/4 cup sugar in large bowl until blended. Slowly add about 1/2 cup warm cream mixture to egg mixture, whisking constantly. Continue to add remaining cream mixture while whisking constantly until mixture is well blended.
  • Spray  10-inch quiche dish or pie plate with cooking spray; place in large shallow pan. Carefully pour cream mixture into prepared quiche dish. Add enough hot water to larger pan to have water come halfway up side of quiche dish.
  • Bake  30 to 40 min. or until center is set. Carefully transfer quiche dish from water bath to wire rack; cool completely.
  • Refrigerate  1 hour or until chilled.
  • Heat  broiler when ready to serve the dip. Sprinkle remaining sugar over dip; shake dish to evenly spread sugar over top of dip.
  • Broil,  4 to 6 inches from heat, 1 to 3 min. or until sugar is melted and golden brown. (Watch carefully to prevent sugar from burning.) Cool completely.
  • Top  dip with berries. Serve with wafers for dipping.

Recipe Tips

Food FactsAdding a small amount of the warm cream mixture to the egg mixture helps to temper the egg mixture to prevent the eggs from cooking from the heat.

SubstituteUse a kitchen blow torch instead of the oven broiler to heat the sugar topping until golden brown.

NoteThis creamy dip can be refrigerated up to 3 days before topping with remaining sugar and broiling as directed.


Nutrition Information

Makes 48 servings, 2 Tbsp. dip and 8 wafers each.

Nutrition per serving:

    • Calories 210 
    • Total fat 12 g
    • Saturated fat 5 g
    • Cholesterol 45 mg
    • Sodium 150 mg
    • Carbohydrate 26 g
    • Dietary fiber 0 g
    • Total sugars 16 g
    •     Includes added sugars 14 g
    • Protein 2 g
    • Vitamin A 8 %DV
    • Vitamin C 2 %DV
    • Vitamin D 2 %DV
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium 0 %DV
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.