‘Carrot Cake’ Crème Brulee
I’m back with another recipe using Bluebird Tea Co‘s tea, this time it’s one of their Easter teas – Carrot Cake. I am in love with this tea, I nearly didn’t have enough left in the packet to create my recipe but luckily I did and I was able to create this sinfully good dessert!
After my cocktail creation last time, I decided I should make some actual food this time and crème brulee popped into my head almost immediately. It’s been a long time favourite dessert in my family so a tea infused one was bound to go down well and, fortunately for me, it did!
Don’t forget that you can get 20% off your first order with Bluebird Tea Co. with the code TBMTEABIRD21
If you decide to try this recipe out then be sure to let me know how it goes!
Recipe: ‘Carrot Cake’ Crème Brulee
- 1 ½ tablespoons ‘Carrot Cake’ tea
- 300ml double cream
- 4 large egg yolks
- 1 ½ tablespoons caster sugar
- Demerara sugar for topping
- Heat the tea and double cream in a pan – bring to boiling point but do not boil
- Take the pan off the heat and leave for 10min to infuse and cool
- Beat together egg yolks and caster sugar in a bowl
- While beating, pour the infused cream over egg yolks and sugar
- Rinse and dry pan
- Pour the mixture back into the pan and cook over a low heat until thickened – approximately 10 minutes. Do not let it split, if you think this may happen then fill the sink with cold water so you can cool the pan using it.
- Once the cream has thickened, sieve it into a jug or bowl (make sure to have a relatively fine mesh to catch the tea leaves)
- Pour the cream mixture into ramekins and refrigerate until cold
- Sprinkle with a layer of demerara sugar and either place under a very hot grill or burn with a blowtorch until the sugar has melted and is bubbling (it is best to spray the sugar with some water before heating to begin the melting process)
- Allow the sugar to cool and harden
- Good to serve