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Chilean Extra Virgin Olive Oil Creme Brulee

A delectable creme brulee with a Chilean touch.


  • 1/4 cup of milk
  • 1 cup of cream
  • 4 egg yolks
  • 1/4 cup of sugar + 4 Tablespoons
  • 2 Tablespoon of Chilean extra virgin olive oil
  • 1/4 teaspoon vanilla extract


  • Preheat oven to 320 degrees.
  • In a medium saucepan, heat the milk and cream at medium heat until it begins to simmer. Remove from heat.
  • Separate the egg yolks. In a small mixing bowl whisk the yolks with 1/4 cup of sugar until it is well blended and light yellow in color.
  • Add the Chilean extra virgin olive oil while continuing to stir.
  • Slowly add the cream and milk mixture, one tablespoon at a time, stirring constantly, then add the vanilla extract continuing to stir.
  • Pour the liquid into ramekins and cover with aluminum foil.
  • Place the ramekins into a large cake pan. Pour boiling water into the pan until it comes halfway up the sides of the ramekins.
  • Bake for 45 minutes or until the crème brulee is just set, but still jiggles in the center.
  • Remove the ramekins from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate for 2-3 hours until firm.
  • Remove the ramekins from the refrigerator and sprinkle with the 4 Tablespoons of sugar. Using a kitchen torch, brown the sugar, moving the torch slowly and evenly across the surface of the custard. Serve immediately.
  • For more truly delicious desserts click here:
  • Double Fudge Chilean Olive Oil Brownies
  • Olive Oil Cake with EVOO Pudding & Plums 


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936