Recipe: Pudding - Roasted Tea Creme Brulee

Recipe: Pudding – Roasted Tea Creme Brulee

Roasted Tea Creme Brulee –

Roasted Tea Crème Brûlée


Servings: 4

300 milliliters heavy cream
200 milliliters milk
10 grams roasted tea (hoji cha)
4 egg yolks
50 grams sugar
A pinch of salt


  1. Preheat the oven to 150C˚/300˚F.
  2. Put the cream, milk, and roasted tea in a small pot and heat over medium-high heat just until it comes to a gentle boil. Turn off the heat and set aside to infuse the tea.
  3. Whisk the yolks and sugar until pale color. Pour about ⅓ of the milk mixture into the yolks over a sieve, to temper the eggs. Once it is well-mixed, pour rest of the milk mixture over the mesh sieve into the yolks.
  4. In a deep baking pan, place 4 ramekins. Pour the egg mixture into the ramekins. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
  5. Bake at 150C˚/300F for 50 minutes or until the crème brûlée is set, but still a little jiggly in the middle when you shake it gently.
  6. Remove the ramekins from the roasting pan and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 3 days.
  7. When ready to serve, spread a tablespoon of sugar on top of each crème brûlée.
  8. Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can heat a metal spoon on the stove top and brûlée with back of the heated spoon.
  9. Enjoy!