Here's another original from me. I had been wanting to infuse a creme brulee with tea for awhile and chai, with all of it's wintry spices, seemed like the way to go for this time of year. I think next time I could even go for a bit more coconut milk in the custard mixture... that said, the tea flavor came shining through and overall, turned out delicious.
No photo here because, let's face it, creme brulees don't look that different from one another. The difference is in the eating.
400 ml double cream
400 ml coconut milk
10 medium egg yolks
80 g caster sugar
2 tablespoons loose strong chai tea
Gently warm the cream with the chai and leave to infuse for 1 hour.
Whisk the egg yolks and sugar together until pale in color.
Re-heat the cream and add to the egg yolks and sugar being careful not to over whisk to prevent a froth from forming.
Pass through a sieve to remove the chai tea.
Bake in a water bath in a very low oven at 160°C until just set (approx 1 1/2 hours).
Chill for at least 3 hours.
Sprinkle a thin layer of caster sugar over the top and caramelise with a blowtorch.
No comments:
Post a Comment