I love tea. I’m not sure I can convey this enough. So I was rather excited when I found out that the theme for this month’s Sweet Adventures blog hop was tea.
I make a lovely early grey chocolate cake, and was tempted to make it for this post, but wanted to try something new. I started thinking about how I could infuse tea into a cake or a desert, and came upon the idea of somehow infusing it into a crème brulee. Immediately I thought of chai tea when I came up with the crème brulee idea. My favourite chai tea at the moment is choc chip chai from T2. It’s got a subtle twist on the normal chai flavour and it’s really well suited as the days grow colder.
So let’s make Chai Crème Brulee
cream is infused with chai tea
eggs and sugar whipped together
It gets all caramelly in colour once you add the cream to eggs and sugar
we get some water bath action
and I’d put a picture of blow torch action if I owend a blow torch
Chai Crème Brulee (makes 4 smallish ramekins and takes about 24 hours)
500 ml cream
2 tbsp chai tea ( I used T2 Choc chip chai)
5 egg yolks
extra sugar (approx 50 g)
Place cream in saucepan add tea. bring to boil, simmer 5 mins., turn of heat. Leave to infuse 15 mins. The strain. Cool cream slightly.
When cream is cooling whisk the 50g of sugar with egg yolk, till combined. Slowly stir in cream until all combined.
Pour into ramekins, refrigerate overnight (or several hours)
The next morning pre heat oven to 120 degrees c and pop ramekins into deepish baking dish. Pour boiling water into baking dish so it comes 1/2 way up sides of ramekins.
Bake in oven for 30-40mins or until just set. Take out of baking dish and allow to cool, then refrigerate for 6 hours min.
When ready to serve take out of fridge, sprinkle just over 1 tsp sugar over the top of custard. The using a kitchen blow torch melt sugar till tis brown and bubbling. If like me you don’t have a kitchen suitable blow torch, you can melt the sugar under the griller, just keep an eye on it.
Leave for about 2 mins and the melted sugar will harden up, giving you that classic crème brulee crack.
This post was part of the Sweet Adventures Blog Hop – Whats your cup of tea? Head on over to check out some other amazing tea inspired creations