A black tea blend of English toffee, coconut, caramel and French sea salt infused in a traditional custard.
Course Dessert
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 4servings
Author I Sugar Coat It
Ingredients
2cupsheavy creamI use 35%
2tablespoonSalted Caramel black teaI used DAVIDsTEA
4egg yolks
½cupgranulated sugardivided
2-3cupswaterfor water bath
Instructions
Add cream and tea leaves in a container with a lid and store in the refrigerator for at 24 hours.
Preheat oven to 325ºF.
Pour the infused mixture in a heavy saucepan and bring to a light simmer over medium heat. Remove from heat and strain to remove tea leaves.
Whisk together the egg yolks and the sugar, less 4 tsps, until light and creamy.
Add the strained cream to the egg mixture, blending well. Pour the mixture into crème brûlée cups.
Add the water to a small saucepan and bring to a light simmer. Pour the hot water into the baking pan until it reaches halfway up the sides of the cups.
Place in the oven and bake for 45-50 minutes or until edges appear set. Turn off the oven and let the custard remain in the oven for another 30 minutes, or until center of the custard is almost set.
Remove from oven and leave in the water bath until cooled. Once cooled, cover the surface of each crème brûlée with plastic wrap - this helps prevent a skin from forming.
Pour out the water bath and refrigerate the custards for at least 3 hours. I refrigerated mine for 24 hours before torching them.
When ready to serve, sprinkle a little of the remaining sugar over the tops of each crème brûlée and use a small hand-held torch to caramelize the sugar.
For best results, hold the torch a few inches (about 4-5) away from the sugar, and move the flame around slowly and evenly until desired colour is reached. Cups will be hot, so be careful.