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Crème Brûlée with Naartjie Zest and Candied Pecans
Recipe

Crème Brûlée with Naartjie Zest and Candied Pecans

Dessert • South Africa

A refined crème brûlée gently perfumed with naartjie zest and vanilla, finished with a crisp caramel crust and a scattering of candied pecans for texture and elegance.

Why smarter

Infusing naartjie zest into the cream boosts aroma and perceived sweetness, allowing a balanced dessert that still tastes luxurious without being excessively sweet.

Chef tip

Torch the sugar in two thin layers for the most even, glass-like crust—first melt to amber, then add a second light dusting and re-torch for a flawless finish.

Soft line

Serve with extra naartjie segments on the side for a fresh, distinctly South African lift.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Heavy cream 400.000 ml heavy cream
2 Full-cream milk 100.000 ml milk
3 Naartjie zest (finely grated), plus a little extra for serving 2.000 tsp naartjie zest From about 2 naartjies
4 Vanilla bean, split and scraped (or vanilla paste) 1.000 each vanilla bean Or 2 tsp vanilla paste
5 Large egg yolks 5.000 each egg yolks
6 Caster sugar 75.000 g caster sugar For custard
7 Fine salt 1.000 pinch salt
8 Pecan halves 60.000 g pecans
9 Brown sugar 30.000 g brown sugar For candied pecans
10 Water 15.000 ml water For candied pecans
11 Butter 10.000 g butter
12 Ground cinnamon 0.250 tsp cinnamon Optional
13 Caster sugar (or demerara) for brûlée topping 40.000 g sugar for topping About 2 tsp per ramekin

Method

  1. Heat the oven to 150°C. Put 4 ramekins in a deep roasting tray. Boil a kettle of water for a bain-marie.
  2. Make the candied pecans: In a small pan, combine the brown sugar and water and bring to a simmer. Add the butter, pecans and cinnamon (if using). Cook 2–3 minutes, stirring, until glossy and lightly caramelised. Tip onto baking paper, separate the nuts, and cool completely.
  3. Infuse the cream: In a saucepan, warm the cream, milk, naartjie zest, vanilla seeds and pod over medium-low heat until steaming and just starting to quiver at the edges (do not boil). Remove from the heat, cover, and infuse 10 minutes.
  4. Whisk the yolks, caster sugar and salt in a bowl until smooth and slightly lightened (avoid whipping in lots of air).
  5. Temper and strain: Slowly pour the warm infused cream into the yolk mixture while whisking constantly. Discard the vanilla pod, then strain the custard through a fine sieve into a jug.
  6. Divide the custard evenly among the ramekins. Pour hot water into the roasting tray to come halfway up the sides of the ramekins.
  7. Bake 28–35 minutes, or until the custards are set at the edges but still have a gentle wobble in the centre. Remove ramekins from the water bath and cool to room temperature.
  8. Chill uncovered for 1 hour, then cover and refrigerate at least 3 hours (or overnight) to fully set and develop flavour.
  9. Brûlée to serve: Blot any surface moisture with paper towel. Sprinkle a thin, even layer of sugar over each custard (about 2 tsp). Torch until melted and deep golden. Rest 1–2 minutes to harden into a glassy crust.
  10. Finish with a few candied pecans and a fine pinch of fresh naartjie zest on top. Serve immediately.