Recipe: Yuzu creme brulee

Creme brulee is rich, creamy and, with that crackable toffee crust, a fitting close to any dinner party. Yuzu, meanwhile, is aromatic and full of citrus zing.

This beautiful recipe combines them into a a vibrant, flavourful dessert that’s perfect year round.

Our yuzu juice and candied yuzu peel give the custard an explosion of flavour, while light muscovado sugar creates the perfect layer of toffee every time.

Need ramekins? We have those too.


Serves 6
6 tbsp Yuzu Juice View
1 tbsp The Essential Ingredient Candied Yuzu Peel, plus extra to serve View
2 2/3 cups thickened (heavy) cream
8 large egg yolks
2/3 cup castor sugar
6 tbsp light muscovado sugar View

Preheat oven to 170C.

Pour cream and two tablespoons of candied yuzu peel into a small saucepan and warm over a medium heat until gently simmering. Remove from heat and leave to infuse for 20 minutes.

In a bowl, whisk together egg yolks and castor sugar until smooth and pale. Whisk in yuzu juice, then warmed cream.

Place six 6.8 x 5cm ramekins into a roasting tray, then fill with custard mixture. Add boiling water to tray until it reaches two-thirds of the way up the sides of the ramekins.

Bake for 40 minutes, then remove ramekins from tray and refrigerate for at least one hour (or until cooled).

Sprinkle a layer of light muscovado sugar (or castor sugar) over each ramekin and use either a kitchen blowtorch or hot grill oven to melt the sugar into toffee.

Top with a few pieces of candied yuzu peel and serve within one hour (or toffee will soften).

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