Crème Brulee

Crème Brulee

Recipe contributed by Erin Randall.

Serves two

Preheat oven to 180C.


  • 160ml cream
  • 160ml coconut milk
  • 1Tablespoon CSR Organic Sugar
  • 3 egg yolks
  • 1/2 to 1 teaspoon vanilla extract
  • 1/2 teaspoon Brown Sugar


  • Strawberries
  • White wine


1. Scald the cream, coconut milk and CSR Organic Sugar in a saucepan. DO NOT BOIL.

2. Whisk the eggs yolks and vanilla extract well.

3. Remove milk/cream from heat. Slowly add about ¼ of the milk/cream to the egg mixture, while whisking.

4. Then add egg mixture to milk/cream in saucepan. Keep whisking well. Add ½ tablespoon brown sugar and whisk until dissolved.

5. Pour mixture into ramekins, about ¾ full. Put ramekins in baking dish and fill dish with water, about 2/3 up the sides of the ramekins.

6. Place in 1800C oven for 30-50 minutes, until set. Cooking time will depend on the size and shape of the ramekins.

7. Chill ramekins in fridge for minimum 4 hours.

8. To serve – sprinkle tops with CSR Organic Sugar. Again depending on the size and shape of your ramekins, you will need 1-2 teaspoons each.

9. Place under hot grill to caramelise sugar or use a gas blow torch. You need to watch carefully as the sugar will go from caramelised to burnt very quickly.

10. I usually chill the ramekins again for a few minutes to ensure they aren’t too hot to touch.


Serve with strawberries macerated in white wine or white spirits (rum, vodka) and a little sugar to taste.