Wild Rice Vanilla Rooibos Brulée #TasteofThursday recipe

For something just a little different we thought you might enjoy a dessert recipe.

wild rice market bistro

modern chinese cuisine



Vanilla Rooibos Brulée


Serves 6



  • 4 tbsp Vanilla-scented roiboos tea leaves (available at specialty tea stores)
  • 4 tbsp white sugar  
  • 3 tbsp honey
  • pinch of salt
  • 1 ¾ cups soy milk
  • 12 egg yolks
  • 3 14 oz (400 ml) tins of coconut milk, with cream lifted off the top off the contents. Do not shake tin or use the water at the bottom. 1 tin yields about 2/3 tin of cream.
  • Sugar for caramel crust
  • Fresh fruit, icing sugar and/or cinnamon for garnish


special equipment:

  • six individual-serving ramekins
  • deep-dish baking pan
  • kitchen blow torch (optional)



  • Combine tea leaves, white sugar, honey, salt and soy milk in heavy bottom small sauce pot
  • Bring to a simmer but do not boil
  • Remove from heat
  • Steep until light orange colour develops – approximately 10-15 minutes
  • Whisk together egg yolks and coconut cream in mixing bowl.
  • To egg mixture, add cooled tea mixture through mesh strainer and mix well.
  • Set aside until cooled completely in refrigerator (or overnight).



  • Preheat oven to 325° F
  • Portion into six 8 oz. (250ml) porcelain ramekins (custard dish)
  • Place ramekins in bain-marie (water bath) in deep-dish baking pan and bake in oven for 1-1½ hours, until custard is set with a firm, but very slight jiggle in the centre
  • Remove from oven, cool at room temperature and then place in refrigerator overnight
  • When ready to serve, cover each brulée with a thin layer of white sugar on top and caramelise with blow torch or under the oven’s broiler
  • Garnish with fresh fruit and dust lightly with icing sugar and/or cinnamon.


wild rice market bistro

122-810 Quayside Drive, The River Market, New Westminster, BC

778-397- 0028  /  www.wildricebc.ca

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