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Eucalyptus Creme Brulee

Prep Time 15 mins
Cook Time 40 mins
Servings 4 people


  • 1 large Eucalyptus leaf
  • 600 ml Double cream
  • 1 tsp Vanilla extract
  • 30 g Caster sugar
  • 1 tsp Corn flour
  • 2 tbsp Demerara sugar
  • 6 egg yolks
  • ½ tsp Orange flower water


  • Start out by preheating the oven to 150C and put 2 small ovenproof ramekins in a baking tin.
  • Gently crush the eucalyptus leaves between your palms to lightly bruise them and drop them into a saucepan with the cream and vanilla extract. Pop it on a low heat and slowly bring to the boil.
  • Meanwhile mix the sugar and cornflour together until thoroughly combined and then whisk in the eggs and orange flower water until light and foamy.
  • When the cream begins to the boil, fish out the eucalyptus leaves and slowly pour this into the egg mix in a slow, steady stream, whisking constantly.
  • Pour the mixture into 4 ramekins, place these in a large baking dish and pour in enough cold water into the tin to fill it two-thirds the way up the ramekins.
  • Pop the whole thing in the oven for 40 minutes until the custard is just set – with still a tiny bit of wobble in the centre of each dish. Cool to room temperature and chill in the fridge until cold.
  • Spoon the demarara sugar over the surface of each ramekin with sugar and pop them under a hot grill until the sugar melts and begins to caramelize. Pop the finished brulees in the frige for a final 30 minutes to chill and you are ready to get greedy.