Chocolate Créme Brulée

with Spiced Boozy Prunes and Roasted Almonds.

Take your dessert menu to new heights with a decadent adults-only crémr brulée. The rich chocolate custard base with Queen Professional Vanilla Bean Paste finds its perfect match in the wickedly delicious prunes infused with brandy, tea, citrus and spices.


20 Mins


10 Mins



Chocolate Custard Base

Spiced Prunes

  • 125 mL Brandy Essence
  • 125 mL strong earl grey tea
  • 3 strips lemon zest
  • 3 strips orange zest
  • 1 star anise
  • 1/2 cinnamon stick
  • 250 g pitted prunes

To Serve

  • 120 g caster sugar, for glazing
  • Roasted natural flaked almonds
  1. Preheat the oven to 180°C, fan-forced. Divide 12 x 200mL ramekins among two large, deep roasting trays.
  2. For custard base, place cream, chocolate, and Vanilla in a large saucepan over medium heat and bring to the simmer, stirring occasionally, until mixture is smooth. Meanwhile, whisk caster sugar and egg yolks in a large bowl until pale and creamy. Slowly pour over hot chocolate cream, whisking well to combine. Stain custard through a fine sieve into a large jug, skimming any air bubbles that form. Divide custard evenly among ramekins. Place roasting trays in oven and pour in enough boiling water to reach halfway up the sides of the ramekins. Bake for 45 minutes until just set. Cool and then refrigerate for 4 hours or overnight to set.
  3. For spiced prunes, place brandy, tea, citrus zest, star anise and cinnamon in a medium saucepan and bring to the simmer. Remove from heat, add the prunes and set aside overnight to infuse.
  4. To serve, sprinkle set custards evenly with caster sugar, about 2 tsp per custard. Using a kitchen blowtorch, caramelise tops until evenly golden. Serve créme brulées with spiced prunes and roasted almonds.