NILLA Berries & Creme Brûlée Dip

93  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

Ingredients

  • 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

Instructions

  • 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.

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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:

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