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Caribbean Creme Brûlée

Enjoy my Caribbean spin on Creme Brûlée – we’re keeping the rich, creamy custard and crunchy, crackly top, but adding rum, brown sugar and sea salt. 

Caribbean Creme Brûlée brown sugar rum recipe

Lightly perfumed with tropical notes of the Caribbean, this Creme Brûlée is truly in a league of its own. Rum, vanilla and brown sugar combine in the custard, forming a floral, lovely heady combo.

This recipe is perfectly balanced, and not too sweet – a generous pinch of sea salt adds depth and deliciousness. Take the caramel top right to the edge of burning to give bitterness and balance!

If this isn’t enough Creme Brûlée for the Creme Brûlée fans, make sure to try out our Creme Brûlée Eggnog!

View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Caribbean Creme Brûlée brown sugar rum recipe

Frequently Asked Questions

Can I make this under the grill instead of with a blowtorch?

You definitely can, but a blow torch will give the best results. Under the grill will warm the custard up and you will lose the contrast of cold custard and crackly top. To counteract this, freeze the custard for 1 hour before proceeding with the brûlée step. 

Can I use a light rum?

You can use a light rum, but a dark rum will have tasting notes of vanilla and spice. This pairs beautifully with the other ingredients, enhancing their flavor profiles.


Caribbean Creme Brûlée brown sugar rum recipe
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Caribbean Creme Brûlée brown sugar rum recipe

Caribbean Creme Brûlée

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  • Author: Jess Bunn
  • Total Time: 6 Hours
  • Yield: 6 Ramekins
  • Diet: Vegetarian


Enjoy my Caribbean spin on Creme Brûlée – we’re keeping the rich, creamy custard and crunchy, crackly top, but adding rum, brown sugar and sea salt. View the cook-along video here.


  • 5 egg yolks
  • 1/2 cup dark brown/muscovado sugar
  • 1/2 tsp vanilla paste
  • 25ml/1 shot dark rum
  • pinch of sea salt
  • 2 cups double cream
  • castor sugar for topping the creme brulee


  1. Combine egg yolks and sugar. Add vanilla paste, rum and salt and combine. In a saucepan add the double cream and heat through to just before a simmer.
  2. Slowly pour the double cream into the egg yolk mixture, whisking rapidly as you go to temper the eggs.
  3. Strain the custard through a sieve, to catch any cooked eggy bits and divide into 6 ramekins.
  4. Place the ramekins into a deep baking dish, then fill the dish with boiling water just below the level of the ramekins. Make sure not to get water in the ramekins as it will dilute the custard.
  5. Bake at 160 degrees on convection, for 30-40 minutes or until just set with a nice jiggle when tapped. The crème brulees will firm up once cool.
  6. Once cooked, place the crème brulees into the fridge to chill for at least 5 hours or until chilled through and set. This is an important step as the custard needs to be well chilled before bruleeing, otherwise the custard can turn soupy.
  7. For best results, and a lovely contrast between a crackling top and cold smooth custard, chill the crème brulees in the freezer for 1 hour before proceeding to the next step.
  8. To serve, sprinkle over a layer of castor sugar just under 1mm thick over each crème brulee.

Option 1:

Light your blow torch and caramelize the sugar on the crème brulees until a deep golden brown, but not burnt.

Option 2:

Heat the oven to grill on the highest setting. Once blazing hotcPlace ramekins 7cm from the element. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Serve immediately

  • Category: Dessert
  • Method: Bake
  • Cuisine: French-inspired


  • Serving Size: 1
  • Calories: 485.02kcal
  • Sugar: 20.36g
  • Sodium: 58.6mg
  • Fat: 40.09g
  • Saturated Fat: 23.82g
  • Unsaturated Fat: 1.99g
  • Trans Fat: 1.13g
  • Carbohydrates: 21.01g
  • Fiber: 0.05g
  • Protein: 2g
  • Cholesterol: 234.63mg
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