Jasmine Creme Brulee
Ingredients
· 6g jasmine silver tip tea
· 2 egg yolks
· 40g sugar
· 20ml milk
· 200ml double cream
· Demerera sugar to caramelise
(This only makes 2 so you will need to up the amounts if you're greedy/ want to make lots)
Method:
Pre-heat oven to 120.
Heat the milk, cream and tea to scalding point. While heating cream together the sugar and egg yolks until light and pale. Strain the cream mixture to remove the tea and pour over the eggs mixing quickly to incorporate. Do not whisk as bubbles will form on surface. Pour mixture into ramekins, place in a bain marie and cook for 30-40 mins until just set.
Chill in the fridge preferably overnight. Sprinkle demerera on top of pudding and either glaze with a blowtorch or under a very hot grill.