Saturday, September 17, 2011

Tea Infused Creme Brulee

I have snuck into the kitchen and composed this evenings dessert. So excited! During our landscaping project however, my darling husband took a fifty fifty chance on which line was the cable line before cutting it and in short I'm writing this from my phone... Bless his heart.. No I take that back, bless my heart!

Tea Infused Creme Brulee

1-3/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
2 tea bags of your choice, I used Republic of Tea's vanilla almond black tea
4 egg yolks
1/4 cup sugar
Dash kosher salt or regular salt

Bring some water to a boil and place 4 five or six ounce ramekins in a baking dish. Preheat oven to 300°.

Place cream in a small saucepan and bring just to a simmer over medium heat. Remove from the heat, add vanilla and tea bags. Cover and let stand for 10 minutes.

Meanwhile, whisk egg yolks, sugar and salt. Remove and discard tea bags. Whisk a small amount (amount a ladle's worth) of cream mixture into egg yolks. Whisk in remaining cream mixture. Pour or ladle into ramekins. Transfer baking dish to the oven. Carefully pour water into the dish, till 2/3's up the sides of the ramekins.

Bake, with a sheet of foil set over the top, for about 50 minutes or until centers are just slightly jiggly. Remove ramekins from dish to a cooling rack. Cool for 30 minutes. Refrigerate uncovered until chilled. Cover and refrigerate for at least 3 hours.

Sprinkle 1 teaspoon sugar over the top of each custard and torch the tops. If you don't have a torch, you can place under the broiler for a couple minutes. But even if you have to borrow your husband's or neighbor's blow torch, go for it. The crust on top and firmness of the custard is much better when met with actual flame.

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