Thai Tea Crème Brûlée Recipe
black tea, warm spices, puffed wild rice
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Infuse the Cream
In a saucepan, combine the heavy cream and whole milk. Add black tea leaves, ground cinnamon, and ground cardamom. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Strain the infused cream mixture through a fine-mesh sieve into the bowl with the egg yolk mixture, discarding the tea leaves. Stir in vanilla extract until well combined.
- 4
- 5
Fill Ramekins
Pour the custard mixture evenly into the prepared ramekins. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers are slightly jiggly.
- 6
Cool the Custards
Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Caramelizing and Serving
- 7
Prepare the Topping
Once the custards are chilled, sprinkle an even layer of granulated sugar over the top of each custard.
- 8
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 9
Garnish and Serve
Top each crème brûlée with a handful of puffed wild rice for added crunch and serve immediately.