Today I want to share a creme brulee recipe with you that was so yummy, I had to make twice this past weekend. Oh the calories, oh the taste! The things I liked most about this recipe are that you can make it ahead of time, the fact that it calls for jasmin tea, and its festive look. I am not a pudding lover, nor do I like custards or mousse, but creme brulee is in a class of its own...
Before beginning, you might want to take a look at videos posted here or pictures posted here. For four servings you'll need:
200 ml milk
200 ml heavy cream (Sahne)
2 T. or Esslöfel vanilla extract or Vanillzucker
2-3 tea bags of jasmin tea (other teas or even espresso work as well)
1 egg plus 3 egg yolks
sugar for the top
Preheat oven to 280 °F or 140°C. Mix milk, cream, sugar, and vanilla in a pan and cook until the mixture starts to boil. Take off stove, hang the tea bags in, let seep for five to ten minutes, and them remove. In the meantime, mix the one egg with the three yolks. Slowly, add the milk mixture to the egg mixture, stirring the entire time. Pour the liquid into four small ramekins and place in a deep cookie sheet or casserole dish. Fill the cookie sheet or dish 2/3 full with water. Bake for fourty minutes. Then, let chill in fridge for at least two hours (also good until the next day). When you are ready to eat, sprinkle with a thin layer of sugar and carmelize with a creme brulee torch or under the grill in the oven. The oven method takes a bit longer, but it works just the same.
Did you know that the days will be getting longer now? It's winter solstice. . .summer sun and longer days are coming our way!
Happy Tuesday.
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