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3 ingredient crème brulée with cherries

Serves   6
Prep time: 15 mins
Cooking time: 60 mins

These easy crème brulées are our best-kept secret! Using only three ingredients and paired with a fruity cherry compote, this dessert is set to make this festive season even more delicious and stress-free.

Creme brulee




  • 6 tbsp caster sugar, plus extra for topping
  • 3 cups Kapiti Vanilla Bean Ice Cream 
  • 6 egg yolks


  • 3 cups fresh cherries, pitted. (canned or frozen will do if not in season)
  • Zest and juice of one orange


  1. Preheat your oven to 140°C fan bake. To make the compote, place the cherries, 2 tablespoons of sugar, orange zest and juice in a saucepan. Cook while stirring over medium heat for around 15 minutes or until the cherries have cooked down and become syrupy. Set aside to cool.
  2. Warm the ice cream to melt, then set it aside to cool to lukewarm if needed. Add the egg yolks and ¼ cup of caster sugar to the ice cream, and whisk until smooth.
  3. Spoon a couple of tablespoons of cherry compote into 6 mini cocottes, then top with the crème brulée mixture. Place the ramekins into a roasting dish, then pour boiling water into the dish until the level reaches halfway up the ramekin.
  4. Bake the crème brulée for 25-30 minutes, or until they have set but still have a slight wobble. Set aside until cool enough to handle, then refrigerate for a minimum of two hours.
  5. To serve, sprinkle caster sugar over the crème brulées until you create a thin layer. Use a blow torch or grill for a few minutes in the oven to caramelise the sugar, then serve and enjoy!

Top tip: 

  • Keep the egg whites and whip up a beautiful pavlova or homemade meringues for the whānau.
  • Mix up the flavour by making the compote out of your favourite fruits, like strawberries or blueberries.