Chef Garth Johnson, the Executive Chef from the Radisson Blu Hotel & Residence Cape Town, has created this showstopper of a dessert for Eid. During Ramadan, the global Muslim community visibly becomes more adventurous and creative in the kitchen, seeking new culinary inspiration. Eid, the celebration culminating the month of fasting also sees a spread of delectable dishes and inspired desserts. With this in mind, it was only appropriate to share the recipe to a show stopping dessert, Caramel Pot Au Crème, the perfect to end off a day of fasting or indulge in with the family on the day of Eid.

Caramel Pot Au Creme


180g Sugar
50g Water
180g Milk
500g Cream
5 Yolks
65g Milk chocolate


  • Bring the milk and cream to boil. Set aside.
  • Caramelize the sugar and water to dark caramel 177°C. Tip – Use a sugar thermometer or caramelize the sugar, just until you can’t see the bottom of your sauce pan.
  • Add the boiled milk to the caramel and whisk until dissolved.
  • Whisk in the chocolate.
  • Pour this mixture over the egg yolks while whisking.
  • Pour the mix evenly into heat proof coffee cups or Crème Brûlée ramekins (In the restaurant we measure out 120g per portion)
  • Bake at 120°C in a water bath for 15min until wobbly. Tip – line the bottom of the baking tray with paper towel to prevent the cups from moving around.
  • Remove from the oven and allow to cool down in the water bath. Refrigerate once cooled down.
  • The baked custard will last in the fridge for 6 days, so this can be done well in advance.

Almond Espresso Crumble


100g Unsalted butter
100g White sugar
100g Ground almond
80g Cake flour
3 Coffee beans, crushed
Pinch of salt


  • Pre-heat the oven to 160°C.
  • Crumb all ingredients together.
  • Spread on a baking tray and bake for 15 min.
  • Toss the crumble and bake for a further 7min.
  • The crumble must remain golden and not brown.

Plating Method:

  • Top the baked custard with a good helping of Almond-espresso crumble, followed by a dollop plain whipped cream.
  • In the restaurant we bake off some spring roll pastry, brushed with butter and sprinkled with sugar. This adds an extra dynamic to the dish. Alternatively use puff pastry or get creative with additional garnishes.


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