Tea And Lemon Creme Brulee
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 1 lemon, zest of, removed in strips with a vegetable peeler or a paring knife
- 2 tea bags, your choice,though jasmine tea is nice
- 1/2 vanilla beans or 1 teaspoon pure vanilla extract
- 2 cups whole milk
- 3 eggs
- 2 egg yolks
- 1/4 cup sugar, plus more for caramelizing
Recipe
- 1 preheat oven to 325 degrees f.
- 2 boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
- 3 strain, rinse under cold water, then finely chop the zest.
- 4 evenly distribute the chopped zest in 6 1/2 cup ramekins.
- 5 place milk and tea bags in a saucepan.
- 6 if using vanilla bean, place it in the liquid now.
- 7 bring milk to the boil.
- 8 remove from the heat.
- 9 place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
- 10 pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
- 11 scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
- 12 if using vanilla extract, add it now.
- 13 divide the mixture among the prepared ramekins, over the chopped zest.
- 14 place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
- 15 carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
- 16 remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
- 17 preheat the broiler about 15 minutes before you are ready to serve the creme brulee.
- 18 lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
- 19 cool for 1 minute on the counter, then serve.
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