Henrietta Norton, founder of the Rare Tea Company, has shared this fragrant crème brûlée recipe, flavoured with jasmine tea. These little pots of custard are a protein-rich fortifying treat – perfect for anyone struggling with a sore mouth or poor appetite.
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
- 6g loose leaf jasmine tea
- 20ml milk
- 200ml double cream
- 2 egg yolks
- 40g sugar
- demerara sugar to caramelise
Pre-heat oven to 120°C.
Add the tea leaves to the milk and cream and heat to scalding point. While heating, whisk together the sugar and egg yolks until light and pale.
Strain the cream mixture to remove the tea and pour it over the eggs, mixing quickly to incorporate. Do not whisk, as bubbles will form on the surface.
Pour the mixture into ramekins, place them in a baking tray and fill the tray with water, to halfway up the sides of each dish. Cook for 30-40 minutes, until just set.
Chill the ramekins in the fridge, preferably overnight. Sprinkle Demerara sugar on top of the pudding and either glaze with a blowtorch or heat under a very hot grill, until the sugar melts and bubbles. Let it cool to a crisp shell and serve.