Basil and anise crème brûlée

April 25, 2013

Basil and anise crème brûlée

I’ve yet to meet anyone who doesn’t like crème brûlée, and this slightly unusual variant will surprise and satisfy even a purist. The delicate balance between the basil and anise is a perfect accent to this most sublime dessert.

You can get the crème ready up to 2 days ahead, and it only takes a few minutes to caramelize the top before serving – this makes crème brûlée especially well suited to dinner parties.

And although making crème brûlée is fairly simple, baking it takes a bit more attention. The video clips are here to help you make the perfect crème, so be sure to watch them.

Happy baking!

Basil and anise crème brûlée

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Basil and anise crème brûlée

Here’s another delectable crème: Pumpkin crème brûlée with fresh ginger and cinnamon

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 6 comments… read them below or add one }

Kayle (The Cooking Actress) April 25, 2013 at 2:45 pm

I love the twist on this creme brulee!!! Anise and basil yummmmm!


Kiran @ April 25, 2013 at 3:15 pm

What an unusual and tasty flavors in a traditional recipe. Yum :)


Angie@Angie's Recipes April 25, 2013 at 11:58 pm

Anise and basil…I love this interesting and fascinating combo of flavours.


Stephanie @ Eat. Drink. Love. April 27, 2013 at 1:36 am

Creme brulee is one of my favorite desserts. I am so intrigued by this version with basil!


mjskit May 10, 2013 at 11:34 pm

What a delicious looking creme Brulee’! It’s my favorite dessert and the combination of basil and anise sounds awesome! My Mother would love this!


Viviane May 11, 2013 at 9:01 am

Thank you Mj! Here’s wishing you a very happy Mother’s day!


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