• Sun. Jan 23rd, 2022

DMC News

We Report As It Is

Coconut Lemongrass Crème Brulee for fancy holiday parties


Dec 3, 2021

The season of overheating is here and there are few ways to do so in the most delicious way. Dessert is a universal constant during the holidays and in South Africa we enjoy trying food from all over the world. We love trying twists on classics and there are few classic desserts as great as Crème Brulee. It’s a French dessert often found on the menus of fancy restaurants but just as great to create at home. Our Coconut Lemongrass Crème Brulee is a great homemade dessert which will make your holidays even more special.

Coconut milk is a great alternative to dairy milk and still adds the same smooth and silky texture to your custard. Remember to add a small bit of warm milk into the egg mixture before adding the rest. This tempers the eggs so that they don’t scramble. When the eggs and milk is the same temperature, add the rest of the mixture. Lemongrass is a great way to add freshness to your dessert. These Coconut Lemongrass Crème Brulee desserts are great with any meal, especially holiday get-togethers with the family.

Snaz up your holiday dinner parties with this twist on a classic French dessert. Try our Coconut Lemongrass Crème Brulee with your family and enjoy.

Coconut Lemongrass Crème Brulee Recipe

0 from 0 votes

Recipe by Carla Zinkfontein
Course: DessertCuisine: FrenchDifficulty: Easy




Prep time



Cooking time



Total time




1 cup milk

1 cup coconut milk

½ cup lemongrass (sliced) 

¼ tsp salt

6 egg yolks 

½ cup coconut sugar

¼ cup berry sugar for caramelizing


Heat the milk and coconut milk on a stove top on medium heat along with the lemongrass. Simmer for 15 minutes to infuse the lemongrass into the milks.In the meantime, whisk the egg yolks and the sugar together until well incorporated.Once the lemongrass is infused, strain to remove.While whisking, add about ¼ of the hot milk into the yolk/sugar mixture. This is to temper the eggs so they don’t get cooked and scrambled from the hot milk.  Now, while whisking add the rest of the milk.Now you are ready to cook. Either cook traditionally in a water bath in a 176°C/350˚F oven. This will take about 20 – 30 minutes to set them.  You want to cook them until they are barely set.  Overcooking them is not ideal.Alternatively, you can do it the easy way if you have a pressure cooker. Cook for 8 minutes on low pressure with manual steam release is all it takes.


Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more classic twists on great recipes from across the world? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.

Leave a Reply

Your email address will not be published. Required fields are marked *