Jasmine-Scented Creme Brulee
The delicate sweetness of the jasmine tea adds an elegant layer of flavor to a basic creme brulee. This is a wonderful, rich dessert to serve to guests.50 m 2
- 4 tbsp. jasmine tea leaves
- 4 egg yolks
- 1/2 c. sugar
- 2 c. light cream
- 1/2 tsp. pure vanilla extract
- 4 tbsp. sugar
Steep the tea in 2 c. boiling water for 5 min., remove the leaves, and reduce the brewed tea to 2 tbsp.
Preheat oven to 325F.
Whisk together the egg yolks and sugar in a heat-proof bowl until lighter and somewhat frothy.
Mix the cream and vanilla in a saucepan, and heat until bubbles form around the edges.
Add about a quarter of the simmering cream to the egg yolk mixture, whisking constantly. When mixed, add the rest of the cream, still whisking constantly.
Add the reduced tea liquid to the mixture, and continue whisking until the sugar is completely dissolved and the custard is well mixed.
Pour through a fine strainer, dividing evenly between 4 crème brûlée dishes or ramekins.
Arrange the ramekins in a shallow baking dish so that they are not touching, and transfer to the oven.
Fill the baking dish halfway up the sides of the ramekins with very hot tap water.
Bake the custards until set in the center, about 30 min.
Remove from the baking dish and chill the custards for at least 2 hours until ready to serve.
Before serving, sprinkle 1 tbsp. of sugar over each of the custards and either use a torch or place under the broiler for approximately 2 min. to caramelize the sugar. Let cool briefly and serve.