Jasmine-Scented Crème Brûlée 
Don’t you wish you could just eat the screen?
4 tbsp Jasmine #5 leaves (this is Adagio’s particular tea–feel free to substitute another jasmine tea)
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 cups of boiling water for five minutes, remove the leaves, and reduce the brewed tea to 2 tablespoons. Preheat oven to 325 degrees F. 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 evenly between four 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 minutes. Remove from the baking dish and chill the custards for at least two hours until ready to serve. Before serving, sprinkle 1 tablespoon of sugar over each of the custards and either use a torch or place under the broiler for approximately 2 minutes to caramelize the sugar. Let cool briefly and serve.
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Michael Cheng on 22 Oct 2005 at 9:14 pm #
Sweet, it sort of looks like flan… Oolong Tea is my favorite, therefore I’ll vote for your recipe. :yum: Nice site, I see you are an exceptionally adroit artist, both in fine arts and in culinary arts.
Melody on 29 Oct 2005 at 8:24 pm #
It is kind of like flan. It’s just thinner, creamier, and not so caramelly. More like a thick pudding than a firm, butter-sweet custard tart. And with the jasmine tea flavor–yum! :yum:
And thank you for the compliments! I don’t know that I’d agree with you that I’m all that adroit at culinary arts, but my skills are definitely improving. :)