Wednesday, March 23, 2011

Honeybush Vanilla Tea Creme Brulee

My inspiration for this recipe is the Electrolux Tea Party Top 9 Takeover. Along with other featured publishers, I was asked to create a tea-party themed recipe for this event. For every submission, Foodbuzz is donating $50 to the Ovarian Cancer Research Fund. Not only does this sound like sooo much fun, it also supports and extremely important cause. You can find more information and donate here at Kelly Confidential.

I have always wanted to make creme brulee. It is one of my favorite desserts! I also am a huge tea fanatic and am in love the Honeybush Vanilla Herbal tea from Teavana. I love sipping this tea whenever I am eating dessert. It's crazy how it makes everything taste much sweeter, especially biscotti or cookies! So I thought it would be perfect to add the tea to add a nice twist to a classic dessert!

With a little help from my mom's tea cup collection, and from the blowtorch I bought with a giftcard I won on Liv Life's blog, I was able to create this wonderful dessert that represents a lovely tea party!

Honeybush Vanilla Tea Creme Brulee
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
2 teaspoons honeybush vanilla loose leaf tea
1 1/2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup sugar
1 teaspoon vanilla extract
4 large egg yolks
sugar for topping (about 1 teaspoon each)

Heat oven to 325 degrees.

Mix whipping cream, milk, sugar, vanilla, and tea in a medium saucepan. Heat over med-hi heat and bring just to a boil. Remove from heat and cover. Let the mixture steep for 15 minutes.

Strain mixture into a large bowl to remove tea leaves. Whisk yolks, and slowly add to cream mixture. Pour into 6 oz ramekins.

Bake in a water bath. (Arrange ramekins in a metal pan with tall sides, pour water in pan to 1/2 up the sides of the ramekins)

Bake just until center of custards wiggle when pan is moved. I baked them about 35 minutes. Remove from water and let cool to room temperature. I then moved my custard very carefully to the tea cups and let them cool in refridgerator. Once ready to serve, sprinkle with 1 tablespoon of sugar and blowtorch. If you leave them in the ramekins, you can place them under the broiler instead.



Ana Rita said...

I would love to try this!!!So good looking!!!


Bromography said...

I also love this tea. Thanks for sharing a great dessert to have with it.

SlipperCityCakes said...

I heard creme brulee and came running! Great twist on this dessert for the tea party! -Elyse

Adriana said...

Your creme bruleƩ looks fantastic, not only because of what is in there but the lovely teacup. I love how everyone has been taking out their best china for these posts!

Lori Lynn said...

Looks delicious, love your teacup!
LL said...

Yummy :) I love love love that teacup :) so cool!

christine said...

This looks fabulous. I'm so jealous of your new blow torch... I've been wanting one for awhile. Vanilla tea in creme brulee is definitely a bright idea. Thanks for sharing the recipe!

Kimberly said...

Great idea! They look amazing, and I'm sure they taste wonderful too!

Ellie said...

I love Honeybush tea. I dont have a blow torch but now I have a reason to go buy one!!!! Thanks :)

Becky said...

Lovely idea for a tea party, especially in the teacups, so creative. The brulee looks wonderful:)

Sandra said...

This is so interesting, but really beautiful and creative! Nicely done!!

Steph said...

What a great recipe! I love that you made it in a tea cup, super cute!

Chris's Gourmet Fashion said...

Love your idea of serving creme brulee in a teacup. It looks really pretty.

Beloved Green said...

This looks delightful and the perfect pick me up for a dreary day like today in my neck of the woods.

potandkettlecookbook said...

Drool! Looks great.

baking.serendipity said...

Creme brulee is such fun and yours looks fantastic!

Duxa said...

HI, great idea, love it!!!
Hugs from Lisbon:)

Tammy said...

How delightful, Sabrina! I'm definitely bookmarking this and will try it soon!


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