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Christmas Crème brûlée

Crème brûlée is the perfect dessert for Christmas time when you serve it with redwine cherries and gingerbread crumble. See the whole recipe below.

Christmas Crème brûlée

1dl milk

5dl cream

1 vanilla pod

1/4 star anise

2 cloves

1 cinnamon stick

7 egg yolks

100 g sugar


On top:

Cane sugar


To serve with:

Red wine cherries

Crumbled gingerbread

Yoghurt cream



1. Bring the milk, cream and seasonings (seeds from vanilla pod, ¼ star anise, 2 cloves & 1 cinnamon stick) up to boil. If you have the time, leave to marinade for 30 min.  

2. Mix the sugar and egg yolks together. Strain in the warm cream-milk mixture and stir. Pour the mixture into a loaf pan.

3. Cook in a 110°C oven for approx. 70 min until the mixture has set (to around 85 °C).

4. Leave to set in room temperature for 15 min and then chill in the fridge.

5. Sprinkle cane sugar on top and burn the surface with a gas burner.


Yoghurt cream:

1dl Turkish yoghurt

1dl crème fraiche

1dl mascarpone

1 table spoon icing sugar


1. Mix all ingredients to an even mixture

2. Put the mixture into a piping bag


Red wine marinated cherries:

3dl cherries

2dl sugar

2dl red wine


1. Mix all ingredients in a sauce pan

2. Cook over low heat until there’s no extra liquid left in the pan and the texture is ”jam like”