Milktart creme brulee

Milk Tart Crème Brulee

The decadent Creme Brulee made with a touch of Tant' Sannie se Melktert, makes this the perfect dessert for adults.


Ingredients for the vanilla sponge cake:​

  • 80ml Tant Sannie se Melktert
  • 400ml cream
  • 2.5ml ground cinnamon
  • 5 egg yolks
  • 5ml vanilla essence
  • 80ml castor sugar + extra biscuits, to serve


Method for the vanilla sponge cake:​

  • Preheat the oven to 140°C.
  • Heat Tant Sannie se Melktert, cream and cinnamon on medium heat for about 5 minutes to just before boiling point.
  • Take off the heat.
  • Beat together the yolks, vanilla and sugar.
  • Slowly pour the cream mixture into the yolk mixture, while beating.
  • Strain the mixture into 4 x 180ml ovenproof ramekins and spoon off any foam.
  • Place inside a deep oven tray lined with a tea towel. Pour enough boiling water into the tray to cover the cups halfway up the sides.
  • Bake for about 30 minutes until the outsides have just set, but the middles still wobbly when gently shaken. Take the cups out of the tray and cool to room temperature before placing in the fridge to cool completely.
  • Sprinkle a thin layer of extra castor sugar on each crème brulee.
  • Use a blowtorch to caramelise the sugar. Serve with biscuits of your choice.

As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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