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Crème Brulee with a Twist

1h 30m
Serves 4


Crème Brulee with a Twist


  • 6 egg Yolks
  • 6 Tbsp Sugar
  • Half a Teaspoon Vanilla Extract
  • 2.5 Cups Heavy Cream
  • 2 table spoons Brown sugar
  • 100g Pistachio Nuts
  • 100g Tennis Biscuits
  • 1 small box Lemon Jelly
  • 1 cup Rooibos Tea


  1. Preheat Oven to 180 degrees Celsius. 
  2. Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to a boil
  4. Whisk cream into egg yolk mixture; beat until combined.
  5. Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
  6. Pour mixture into a dish, place mixture into the oven for 30 minutes at 180 degrees Celsius, once complete, remove from the oven , allow to cool off until room temperature, then place in the fridge to set.
  7. Crush Tennis Biscuits and pistachio nuts in a packet, place on oven tray , roast in oven for 7 minutes at 180 degrees Celsius. 
  8. Combine Boiling water with lemon Jelly , and add Rooibos Tea to the mixture, place in the freezer for 30 minutes to set, then move to the normal fridge
  9. Place 8 teaspoons of sugar into a fry pan on low heat, allow the sugar to crystalize, then proceed to make pulled sugar and form a nest on a non-stick soup ladle to form a birds nest.
  10. Plate the Dish.



Crème Brulee with a Twist