French Dessert
Source:Around the World in 80 Plates – Elizabeth Manville
Prep Time:30-60 Minutes
Servings:4
An amazing version of creme brulee that uses jasmine tea.
Ingredients:
| 1/2 | liter | whipping cream |
| 5 | egg, |
|
| 5 | gram | jasmine tea leaves |
| 90 | gram | sugar |
| 4 | ramekins |
Directions:
1) Preheat oven to 300 degrees F.
2) In a heavy bottomed pot, pour in the cream, jasmine tea leaves and half of the sugar. Do not stir, so that the sugar will insulate the cream from the bottom of the pan. Cook over low heat and simmer the cream gently for 10 minutes. Turn off the heat and let the cream sit in the tea for 10 more minutes.
3) Meanwhile combine the rest of the sugar with the egg yolks and whisk until the mixture tunrs pale yellow, and the sugar is dissolved.
4) Slowly pour all of the cream through a fine strainer over the egg yolk mixture, whisking constantly. Pour into 4 ramekins and bake in a hot water bath for approximately 3 minutes, or until the center has set. Remove and let cool. Regrigerate for at least 2 hours.
5) Just before serving, sprinkle a layer of sugar on top of custard and carmelize with a torch. Can serve immediately or refrigerate again to cool them.
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