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Red espresso infused dessert - Red Crème Brûlée

Posted on August 10, 2016

Using one or two shots of Rooibos tea (red espresso®) as combined with your favourite classic dessert is the perfect way to achieve some kind of exotic perfection. With red espresso all the more trending in the world of coffee, we highly recommend this recipe as the perfect way to infuse those lovely rooibos flavours with an all-time favorite dessert – none other than the famous Crème Brûlée.

What you need to make red espresso infused Crème Brûlée

  • 2 shots of red espresso® Rooibos tea (specifically try Chai Rooibos for extra flavour!)
  • 6 egg yolks
  • 60g castor sugar
  • 450 ml fresh cream
  • A splash of vanilla essence
  • 50g granulated sugar

How to make divine Red Crème Brûlée

Firstly, prepare your red espresso® in much the same way as you would prepare your favourite cup of coffee. In the meanwhile, be sure to preheat your oven to 150 degrees. Then, start whisking the egg yolks and sugar together.

Next, you want to place the prepared red espresso® and cream in a medium-sized pot on the stove and allow the mixture to come to a boil. Now, add the vanilla and then remove from the heat immediately. As for the scalded cream, you want to pour that over the egg yolks and combine thoroughly.

Then, strain the resulting ‘custard-looking mixture’ through a sieve and into your choice of dessert bowls. Now you’re getting down to business! Place your ramekins (bowls) in a baking dish and fill them halfway up the sides with boiling water. Bake your soon-to-be Red Crème Brûlée for 20 minutes, or until firmly (yet wobbly) set.

Now remove your little masterpieces from the oven and allow to cool completely by placing them in the refrigerator for at least four hours. As soon as they’re ready to serve, top them off with granulated sugar and ideally caramelise with a blow torch or under the grill. That’s it!  Serve and treat your guests and enjoy your rooibos infused Crème Brûlée with fellow red espresso® lovers