Crème brûlée with Kaffir Lime Leaves, Gastronomixs

Source: Gastronomixs

By infusing the cream with Kaffir Lime Leaves from Koppert Cress, you can create a very subtle, fresh, and aromatic variant of the classic crème brûlée.


  • 500 mL whipping cream
  • 170 g granulated sugar
  • 140 g egg yolks
  • 8 Kaffir Lime Leaves
  • extra granulated sugar

Preparation method

  • Make tears here and there in the Kaffir Lime Leaves so that they release more flavour.
  • Put them in a pan together with the cream and bring to the boil. Remove from the heat and leave to infuse for ten minutes.
  • Beat the egg yolks with the sugar.
  • Heat the cream again to boiling point, pass through a sieve, and carefully add to the egg yolk mixture.
  • Heat the mixture once again until it thickens.
  • Pass the mixture through a fine sieve and divide between moulds or dishes of your choice.
  • Bake for 35 minutes in an oven preheated to 105°C.
  • Allow to cool.
  • Sprinkle with the extra sugar just before serving and scorch with a gas blowtorch.

Serving suggestions

  • As a component in a dessert with citrus components.
  • As a dessert on its own.

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