Try this unusual and delicious twist on Crème Brûlée for your next dinner party or anytime you want an easy-to-make but impressive dessert.

Crème Brûlée with Spelt Licorice

Creme Brulee with Spelt Licorice
Creme Brulee with Spelt Licorice

From Spelt – Naturally Better

  • 1/3 cup (50g)            SunSpelt Spelt Licorice
  • ¾ cup                         milk
  • 1 ¼ cup                      heavy cream
  • ¼ cup                         natural brown sugar
  • 6                                  egg yolks


  • ¾ cup                         SunSpelt Fiber Supplement – Original
  • ¼ cup                         natural brown sugar
  • 1 teaspoon               fresh thyme leaves
  • pinch                          salt

Preheat the oven to 300° F

Using a sharp knife, chop the licorice into very small pieces. Place the licorice pieces and milk into a small pot and bring to a simmer over medium heat. Reduce the heat to low and stir often until the licorice is dissolved in the milk. Add the cream and sugar and bring the mixture to a simmer. Immediately remove from heat.

Whisk the egg yolks in a small bowl. While whisking constantly, pour the hot cream and milk mixture slowly over the egg yolks in a thin stream. Pour the mixture into 4-6 crème brûlée ramekins and place them in a large roasting pan. Pour enough water into the pan to allow the water to come halfway up the sides of the ramekins. Place the pan carefully into the hot oven and bake for approximately one hour, or until the tops are just firm and set. Remove from oven and allow the ramekins to come to cool for 20 minutes. Cover each ramekin with cling film or foil and place into the fridge to cool for at least one hour.

To make the crumb topping, measure all the ingredients into a pot and heat them up. Stir to let the sugar get crisp and then pour the mixture out onto a plate to cool. Sprinkle the mixture on top of the crème brûlées just before serving.

Serves 4-6.