Roasted Tea Creme Brulee – https://www.buzzfeed.com/jodyduits/7-japanese-desserts-from-tasty-japan
Roasted Tea Crème Brûlée
300 milliliters heavy cream
200 milliliters milk
10 grams roasted tea (hoji cha)
4 egg yolks
50 grams sugar
A pinch of salt
- Preheat the oven to 150C˚/300˚F.
- 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.
- 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.
- 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.
- 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.
- 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.
- When ready to serve, spread a tablespoon of sugar on top of each crème brûlée.
- 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.