Cranberry Apple Tea Infused Crème Brulee Recipe
crystalized ginger, short bread, fresh berry
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Ingredients
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Crème Brûlée Base
Toppings
Method
Preparation
- 1
Infuse the Cream
In a saucepan, heat the heavy cream and milk over medium heat until it's just about to simmer. Remove from heat, add the cranberry apple tea bags, and let steep for 15 minutes.
- 2
Mix the Egg Yolks
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the tea bags from the cream mixture and gradually pour the hot cream into the egg yolk mixture, whisking continuously to prevent curdling.
- 4
Add Vanilla
Stir in the vanilla extract.
- 5
Prepare Ramekins
Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and fill them with the custard mixture.
- 6
Bake
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until set but still slightly jiggly in the center.
- 7
Chill
Remove from the oven and let cool slightly, then refrigerate for at least 2 hours or until completely chilled.
Finishing Touches
- 8
Caramelize Sugar
Sprinkle a thin layer of sugar on the top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden layer.
- 9
Serve
Garnish with chopped crystallized ginger, serve with shortbread cookies, and fresh berries on the side.
