Make This Mini Egg Crème Brûlée For Easter

March 6, 2024

With Easter just around the corner, we’re sharing a delicious dessert dish from chef Nathan Taylor at The Westin Bear Mountain Resort & Spa. This fun recipe is an invitation to bring a taste of Callisto Casual Dining home and is sure to tempt even the Easter Bunny. Chef Nathan’s Mini Egg Crème Brûlée is a decadent dessert that combines the rich flavours of classic Crème Brûlée with the irresistible crunch of Easter’s unofficial obsession: Mini Eggs. Easter Bunny approved! —Vita Daily

Mini Egg Crème Brûlée


  • 5 Egg yolks
  • 100g Sugar
  • 700g whipping cream
  • 120g chopped Mini Eggs
  • 2g salt
  • 5g vanilla Extract
  • 50g Sugar (for caramelizing top)
  • 50g Mini Eggs for garnish


  1. Preheat oven to 325F
  2. Whisk egg yolks and sugar together in bowl
  3. Heat the cream, mini eggs and bring to a simmer
  4. Stir in the salt and vanilla extract to the warm cream
  5. Temper the egg yolks and sugar by whisking 1 cup of warm cream into the bowl
  6. Add the tempered egg yolk and sugar mixture back into the warmed cream.
  7. Place ramekins in a deep dish an fill ramekins with custard mixture
  8. Place in the oven
  9. Fill deep dish with 1/2  inch of boiling water
  10. Bake for 35 minutes at 325F
  11. Once complete remove ramekins from pan and allow to chill in the fridge for 3-4 hours
  12. Use the 50g of sugar to cover the ramekins and carmelize the sugar with a kitchen torch.
  13. Garnish with Mini Eggs and Enjoy.


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