Liquorice Crème Brûlée

Alma Beatrice


If you're a liquorice lover you'll love this decadent dessert! The addition of liquorice powder gives these little pots a wonderful flavour.


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • ·
    1 litre double cream
  • ·
    45g organic liquorice powder
  • ·
    1 liquorice root
  • ·
    240g egg yolks
  • ·
    brown sugar for sprinkling on top
  • ·
    140g caster sugar

How to Make Liquorice Crème Brûlée


  1. Heat the cream with the liquorice powder until it reaches around 80 degrees (bring to a simmer but do not boil). Remove from the heat and leave for 30 minutes.
  2. Beat the egg yolks and the caster sugar together.
  3. Mix the egg yolk mixture with the liquorice cream and pour into ramekins. Bake in the oven in a bain-marie in a deep roasting tin for about an hour at 100 degrees.
  4. Remove and leave to cool.
  5. Sprinkle with brown sugar and caramelize with a blowtorch. If you don't have blowtorch, you can also pop them under the grill to caramelize the top but you may need to put them back into the fridge for a little while afterwards to cool down before serving.
  6. Serve on plates decorated with liquorice powder or with small liquorice pieces.
  7. Buon Appetito!

    see this recipe on VORREI

Printable Recipe Card

About Liquorice Crème Brûlée

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: Italian
Other Tag: Quick & Easy

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