Go Back

Spiced Creme Brulee


  • 2 cups canned Coconut Cream
  • 4 Egg yolks
  • 1 whole Egg
  • 1/2 cup Sugar
  • Extra sugar – 1 tsp per mason jar
  • Seeds of 3 Cardamom’s crushed
  • 1, 2 inch stick Cinnamon


  • Beat the yolks and the whole egg together and slowly incorporate the sugar
  • Heat the coconut milk and add in the cardamom seeds and cinnamon stick so it gets a chance to infuse till a simmer
  • Allow the milk to cool down a little bit and slowly drip into the egg mixture while whisking
  • Strain the custard and divide into mason jars or ramekins
  • Place the jars in a baine marie or an oven proof dish with hot water and allow it to cook for 30 mins
  • The cooked custards should be slightly jiggly
  • Allow to cool once cool, chill for 4 hours to overnight