Velvet Salted Caramel Tea Creme Brûlée

Tea Recipes #2

Did you know that tea lends itself incredibly well to creams and milks? High quality tea has profound, clear flavour that infuses evenly and adds different layers to desserts such as panna cotta, mousse, and custards. I decided to infuse AVANTCHA’s Velvet Salted Caramel festive black tea into a creme brûlée for a work project that genuinely made me weak at the knees when I tasted it. All that rich black tea flavour with salted caramel, pieces of roasted apple and fennel seeds added something extra special. Here’s how…

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Recipe serves 4

Duration 30 mins plus minimum 2hrs chill time

Velvet Salted Caramel Creme Brûlée Ingredients

• 500ml double cream

• 20g AVANTCHA Velvet Salted Caramel Tea

• 5 egg yolks

• 170g sugar

• Alternatives: add ideas

Method

• Preheat oven to 160 degrees celsius (fan)

• Combine cream and tea in heavy based saucepan

• Simmer over a medium-low heat for 10 mins – being careful not to let it boil

• Set cream and tea aside to infuse for 10 more mins

• Beat yolks and sugar together until thick and yellow

• Strain tea from the cream, and pour the cream slowly into the egg mixture beating on a medium to low speed

• Divide between four ramekins before placing them in a deep baking dish

• Pour boiling water half way up the sides the dish to surround the ramekins

• Bake in the oven for around 30 minutes – until the custard is set and wobbles, but isn’t liquid

• Carefully remove each ramekin from the water – a large, flat spatula may help

• Leave to cool before wrapping in cling film and placing in the fridge for at least two hours to set

• When ready, remove cling film, sprinkle evenly with granulated sugar and blow torch carefully until golden and caramelised