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Recipe: Kahlua Crème Brûlée from Royal Caribbean's main dining room

13 Apr 2020
Matt Hochberg

If you are like me, being stuck at home means you might be eating a little bit more than usual (no judgement), so if you are going to indulge, why not go all out?

There are many dishes that have become Royal Caribbean main dining room classics, and that includes creme brulee.

The combination of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar is a big hit with many, and here is how you can make the same exact dessert at home!

Crème Brûlée Ingredients

Crème Brûlée

  • 2 cups heavy cream
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 shot Kahlua


  • Brown sugar
  • Fresh berries
  • Mint leaves

Suggested music while preparing Crème Brûlée

  • Matt and Kim - Get It

Crème Brûlée Instructions

Serves 6

  1. Preheat oven to 350°F.
  2. In a saucepan over medium heat, slowly bring cream to a boil.
  3. In a mixing bowl. combine egg yolks and sugar and beat until mixture is lemon colored. Place over simmering water and beat until mixture has doubled in volume, about 10 minutes.
  4. Remove from heat and keep whisking to cool it down.
  5. Slowly stir hot cream and Kahlua into egg mixture. Using a fine sieve, strain into a bowl set over ice to quickly chill the mixture.
  6.  Pour mixture into individual molds set in a shallow pan or baking dish. Pour water into the pan until it is halfway up the sides of the molds and bake for 40 minutes.
  7. Evenly sprinkle top with brown sugar and place under broiler or use a pastry blow torch to heat sugar until it turns brown and bubbles.
  8. Let set for a few minutes, then garnish with berries and mint.


  • Set the creme brulee molds in a shallow pan or baking dish and place in the oven. Then pour warm water around the molds. This avoids spilling water on the floor or into the custard When placing the pan in the oven.
  • The water surrounds the molds and creates a thermal "jacket" around the custard as it bakes. As the water heats. it keeps the custard at an even temperature and helps the custard set evenly

Matt started Royal Caribbean Blog in 2010 as a place to share his passion for all things Royal Caribbean with readers. He oversees all the writers at Royal Caribbean Blog, and writes a great deal of content on a daily basis.  He has become one of the foremost expert on a Royal Caribbean cruise.

Over the years, he has reached Pinnacle Club status with Royal Caribbean's customer loyalty program.

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