• 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 75 ml. Fynbos Grappa – spirit aperitif
  • 6 large egg yolks
  • 2 litres of hot water


Preheat the oven to 160 degrees C.

On a stove-top bring the cream to boil in a medium saucepan with the vanilla bean and its pulp. Remove from stove and allow to rest for 15 minutes. Remove the vanilla bean and add the Fynbos Grappa – spirit aperitif.

In a medium mixing bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in colour. Add the cream a little at a time, stirring continually. Pour the liquid into suitable ramekins (Should make 6) and place them on a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake for approximately 40 minutes for the creme brulee to set (but should still be trembling in the centre). Allow to cool down and refrigerate for at least 2 days. Crème brulee should be removed from the fridge at least 30 min prior to browning the sugar on top. Divide the remaining ½ cup vanilla sugar between the 6 ramekins and melt using a torch.

Rest for 5 minutes before serving. The Fynbos Grappa – spirit aperitif adds a fantastic herbal complexity into this favourite dessert.