“Loose Leaf Teas and Tea Wares.”
Karla’s Specialteas is committed to providing only the freshest natural and organic loose leaf teas. Working with wonderful small, local organic producers and wild craft herbs to include in their blends whenever possible. February’s delivery told you to visit the website for a delicious recipe using Karla’s Specialteas and here it is:
Tea Crème Brulee
- 2 cups of whipping cream
- 1 Tbsp. vanilla extract
- 2 tbsp. loose tea
- 5 whole egg yolks
- ¾ cup sugar
- Extra sugar for topping
Preheat your oven to 325 degrees. Combine the vanilla, cream & tea in a heavy saucepan and simmer over medium-low heat for 10 minutes. When it starts to simmer turn off the heat & let it steep.
Meanwhile, put a kettle on to boil water.
In a bowl, whisk together egg yolks & sugar until they become thick & pale yellow in colour. Once the tea has steeped in the cream for ten minutes, strain the cream into a clean bowl, discarding the tea. Very slowly drizzle the warm cream into the egg yolks whisking to combine. Place four crème brûlée ramekins on a rimmed baking sheet. Divide the mixture evenly among the ramekins.
Place the baking sheet in the pre-heated oven & pour the boiling water from the kettle into the bottom of the sheet pan until it reaches half way up the sides of the dishes. Bake for 30-40 minutes or until set. The custard will be quite wobbly and will jiggle from side to side but should not be liquid in the centre.
Remove the ramekins from the pan & cool on a cooling rack until cool enough to touch. Cover with plastic wrap & refrigerate for at least 2-3 hours.
When you are ready to serve the crème brûlée, take the ramekins out of the fridge, uncover them & sprinkle an even layer of sugar over the whole surface & tap out any excess sugar. Ignite a culinary torch & hold it near the ramekin so the flame is parallel to the surface of the custard. You want the heat from the flame to be very close to the sugar so it caramelizes, but not directly in contact with it or it will burn. Move the torch around the surface of the custard in a slow, even motion so as not to burn the sugar. Caramelize the surface of all four crème brûlées. Serve immediately.