Tetley High Tea Crème Brûlée

With delicate hints of vanilla and black tea, this decadent dessert is sure to be a hit with guests.

Tetley High Tea Crème Brûlée

Ingredients

Directions

  1. Preheat oven to 350°F (180°C). Place six 1/2-cup (125 mL) ramekins in a roasting pan; set aside.
  2. In small saucepan, heat cream with milk over medium heat until steaming and small bubbles form around edge of pan; remove from heat. Add tea bags, cover and steep for 10 minutes. Remove tea bags and discard.
  3. Meanwhile, whisk yolks with 1/2 cup (125 mL) of the sugar in heatproof bowl. Slowly whisk steaming milk mixture into yolks, adding only a small amount at a time; strain. Pour mixture evenly into prepared ramekins; skim off any foam.
  4. Pour enough boiling water into roasting pan so that water comes halfway up sides of ramekins. Cover with foil and pierce foil to create steam vents.
  5. Bake for 30 to 35 minutes or until outer edges are set but middle is still slightly jiggly. Remove from water bath. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  6. To serve, sprinkle about 2 tsp (10 mL) of the remaining sugar over top of each cooled custard. Using a kitchen blowtorch, move flame evenly over top for 1 or 2 minutes or until golden brown and bubbly. Let cool until top hardens before serving.