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…
Recipe serves 4
Duration 30 mins plus minimum 2hrs chill time
Velvet Salted Caramel Creme Brûlée Ingredients
500ml double cream
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
OMG IT LOOKS SO DELICIOUS!! 🤤