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.