For a program I’m participating in, I created a recipe for tea-infused crème brûlée. My favorite site for buying tea, Adagio, runs another site, TeaChef, and through it I have the challenge of inventing a recipe using a different tea each month. This month, it was a jasmine oolong tea, and the dessert I put together with the tea is absolutely sinful! Even my sister, who was adamantly opposed to it since she doesn’t like jasmine teas, found it to be fabulous.
And considering the TeaChef program is a contest, I would muchly appreciate it if you voted for my recipe at the site! The voting starts on the 25th of the month, and there will be a link from the main page of the site to where you can vote.
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.