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Coconut Crème brûlée

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: French
Keyword: creme brulee, eggs, tea
Servings: 6 ramekins
Author: Mélanie


  • 250 ml of the 35% cream
  • 250 ml of milk
  • 5 egg yolks
  • 100 g of sugar
  • 1 tea portion of 100 Mysteries from Sahara Tea
  • 1/4 of a cup of freshly grated coconut


  • Bring the milk to boil.
  • - Remove from the stove and put the tea mix with a pincer or a bag to infuse for 5 minutes. Then add the cold cream to the milk.
  • - Add the egg yolks and the sugar that you would have previously beaten together.
  • - Stir well.
  • - Take a baking sheet that has little borders, place your ramequins filled up with the preparation.
  • - Bake bain-marie (add water on the baking sheet so the ramequins are baking in water) - sorry should have taken a picture too.
  • - Bake for 25-30 minutes at 375F.
  • - Allow to cool down and keep refrigerate for 2 hours.
  • - Before you jump on it and eat it... Sprinkle with some sugar on top of the crème and with a baking torch, caramelize it.
  • - Sprinkle with some freshly grated coconut