Rooibos red crème brûlée

Rooibos red crème brûlée

Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.


  • 2 shots (60ml) red espresso®Rooibos
  • 6 egg yolks
  • 60g castor sugar
  • 450 ml cream
  • Splash vanilla essence
  • 50g granulated sugar


  1. Prepare red espresso® ground Rooibos  as you would coffee  using your coffee appliance:
  2. Preheat oven to 150 degrees
  3. Whisk the egg yolks and sugar together
  4. Place the red espresso®Rooibos and cream in a medium-sized pot and allow to come to the boil. Add the vanilla, then remove from heat immediately
  5. Pour the scalded cream over the egg yolks and whisk to combine
  6. Strain the custard mixture through a sieve, then pour into four ramekins
  7. Place ramekins in a baking dish and fill halfway up the sides of the dish with boiling water. Bake for 20 minutes, or until just set an inserted skewer should come out clean, but the custards should still wobble a little
  8. Remove from the oven and allow to cool completely, then refrigerate for at least four hours
  9. When ready to serve, top with granulated sugar then caramelise with a blow torch or under a hot grill

Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens

Red Espresso (Pty) Ltd. is not affiliated with, endorsed or sponsored by Nespresso.

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Kirsty Reid

Kirsty, Monique’s sister, joined red espresso® in 2008 after years of graphic design and art direction on glossy magazines. In addition to being an incredible design talent who has had a fundamental impact on our brand’s look and feel, she has also championed our e-Commerce and Customer Service departments alongside Monique. This has made her a very familiar face to our many customers who have come to know and enjoy their time with her over the years! Kirsty also teaches yoga and volunteers part-time at the Ashia Cheetah Sanctuary in Paarl.