Recipes

Kissmet Crème Brûlée

Jan 26, 2026 Kissmet
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There’s something irresistibly satisfying about cracking through the caramelized sugar topping of a crème brûlée. In this recipe, cream is steeped with Kissmet to give the classic dessert an unexpected, deeply aromatic twist.

Kissmet is a romantic rooibos blend layered with coconut, pink rose petals and silky chai spices—so fragrant and complex it will have you skipping the vanilla bean in every future brûlée. For the ultimate crunch, torch the sugar once, add a second layer, and torch it again for that perfect shattering moment. Then crack, spoon and savor. Recipe courtesy of Karlee Flores of Olive & Artisan.

Kissmet Crème Brûlée

Ingredients

  • 2 cups heavy cream
  • 2 sachets Kissmet
  • ½ cup sugar, divided
  • 3 egg yolks

Directions

  1. Preheat the oven to 325 degrees.
  2. In a medium saucepan over medium heat, add the cream and the tea from 2 sachets of Kissmet. Heat for 10-15 minutes until hot but not simmering, stirring often. Pour the cream through a strainer to remove the tea and set aside until warm to room temperature.
  3. In a medium bowl, whisk the egg yolks and ¼ cup sugar until pale and doubled in size. Slowly pour in the cream mixture while whisking. Mix just until incorporated.
  4. Pour into ramekins about ¾ the way up. Place on a baking dish, pour hot water into the dish until it reaches half way up the Ramekins. Best to do this part once the dish is in the oven to prevent spilling.
  5. Bake for 25-30 minutes or until the sides are set and the middle is still jiggly. Let sit to room temperature before placing in the fridge to chill for at least 4 hours and up to 24.
  6. Before serving, dust the custard with sugar and remove excess. Torch on minimum heat until golden and bubble. Repeat this step one more time for a thicker, crunchier topping.
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