Chocolate and feijoa crème brûlée

It would usually go against Nici Wickes' purist sensibilities to make anything but the classic vanilla crème brûlée, but this chocolate and feijoa recipe is just so irresistible that she's making an exception!

By Nici Wickes
  • 1 hr cooking
  • Serves 4
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 4 large feijoas
  • 400 millilitre cream
  • 75 gram dark chocolate (at least 70% cocoa), chopped
  • 4 egg yolks
  • 2 tablespoon sugar, plus 2 tbsp extra for topping
  • 1/4 teaspoon sea salt


  • 1
    Preheat oven to 150°C.
  • 2
    Peel and finely chop the feijoas. Divide between four ramekins or one medium-sized oven-proof dish and place into a roasting pan.
  • 3
    Warm the cream and chocolate in a saucepan until trembling stage (just before it boils). Take off the heat and whisk until smooth and silky, and there are no chocolate flecks remaining. Allow to cool.
  • 4
    In a mixing bowl, whisk the egg yolks and the first measure of sugar together until pale. Pour in the chocolate cream and whisk together until well combined. Pour the custard over the back of a spoon onto the feijoas, then fill a roasting pan with enough boiling water to reach halfway up the sides of the ramekins or baking dish.
  • 5
    Bake for about 1 hour or until each has only a slight wobble in the centre. Remove from the water bath and chill for a few hours to set.
  • 6
    When ready to serve, evenly sprinkle the sugar and salt on the top, and place under a hot grill until the sugar melts and bubbles. Watch carefully but allow it to “burn” in places as this is the “brûlée” part and the bitterness of burnt caramel is integral to the flavour. Chill again before serving.


  • With such a unique flavour, feijoas can be hard to pair with other ingredients, but dark chocolate and feijoa make for a winning combination, as does ginger, lime and coconut.

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