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Spiced Crème Brûlée


  • ¾ cup cream
  • 8 tsp sugar
  • 3 egg yolks
  • 1 tsp TurmeriX™


  • In a small pot combine cream and TurmeriX™, whisk until combined.
  • Put on medium heat and bring to a boil, removing immediately from the heat.
  • In a small stainless steel or glass bowl (a little bigger than the circumference of the pot) combine the egg yolks and sugar; whisk until combined. Place the bowl on top of the pot above the cream; using the heat from the steam, whisk until mixture thickens.
  • Remove the bowl to the counter and add hot cream, a little at a time, to the yolk-sugar mixture all the time stirring with a rubber spatula.
  • When all ingredients are combined transfer back to the pot and heat over low-medium heat all the time stirring with rubber spatula until mixture reaches 150°F or until thick and coats the back of the spatula
  • Strain mixture through a sieve into small ramekins (approximately ¾ cup) and refrigerate overnight.

To serve, sprinkle a thin layer of castor sugar over the surface of the custard and caramelize with a brûlée torch. (Serves 2)

 Post adapted from TurmeriX Australia.