Gather supplies, preheat your oven to 300f, and have a tea kettle of hot water ready for the water bath to bake the custard.
Separate the egg yolks from the egg whites. Save the whites, freeze them for later. I love Angel Food cake, we can make that another time.
Add 1/2 of the sugar to the egg yolks.
Whisk until the sugar is well blended.
Remove tea from bags and place inside a tea ball.
You can use tea from bags or use loose tea. The tea ball works better by allowing the cream to steep better with the tea leaves. Because the cream is thick, it doesn't permeate a tea bag as well.
Add the remaining sugar to the cream and heat. Stir occasionally to dissolve the sugar.
Heat the cream just until the point of boiling. Turn off the heat. At this point add tea ball or even loose tea leaves. Let steep 5 min. After the eggs are add we are going to strain the custard.
Remove tea ball, let it drain thoroughly. We want to collect as much of that beautiful delicate jasmine flavor as we can. Stir in vanilla.
We're ready to temper the eggs with the hot cream.
Tempering the eggs is very important. If you would add all the hot cream at once, it could cook the eggs and you would have a curdled looking custard. Please add slowly.
Add hot cream with a ladle to the cool eggs.
While adding a ladle of of hot cream to the cool egg mixture whisk constantly.
Well blended. We're going to add these tempered eggs to the remaining cream.
Add the warmed egg mixture to the remaining cream. Whisk together. Yes there is plenty of stirring steps here, but it's well worth it!
Pour the total egg mixture through a fine mesh sieve. This is another important step. This removes unwanted tea leaves, undissolved sugar and those little bits of egg that never get whisked away!
The green tea custard is ready for the brûlée dishes.
Arrange custard dishes in a small roasting pan, 9x13 glass pan or even a lasagna pan.
Everything ready...custard, hot water, pan with dishes.
Pour custard evenly between the 4 custard dishes.
Add hot water to the roasting pan. We've just created a water bath. Be careful not to get water into the custard cups.
Add enough water to equal about 1/2 the hight of the custard dish.
Bake at 300f until the custards are just lightly set. 30-40 min.
Remove from oven and let rest 15-20 minutes in the water or until they can be touched by hand.
Place on an empty sheet or roasting pan and refrigerate several hours or overnight.
Ready for the burn! Remove from fridge and add 1 tbls of sugar to each custard.
Shake the sugar to coat the entire top of each custard.
Dump off extra sugar.
Evenly coated with sugar. Repeat with the remaining dishes.
The tricky part... to burn the sugar on the tops of each custard. This is a small hand held food service grade brûlée torch.
Regular brûlée torches can be purchased at specialty food stores, high end grocery stores or online.
Fully caramelized and ready for presentation!
When "burning" the custard tops, be sure to keep an even distance away with the flame from the top. Move in a steady circle motion to evenly lightly brown the surface. We want to just burn the sugar.
Best to serve immediately while the sugar is still hard and will "crack" when you put your spoon through the burnt sugar.
Brûlée, to burn. Burnt cream, in other words ... Creme Brûlée! Enjoy!
- 3.0c Heavy cream
- 8.0 Fresh eggs
- 0.0c Granulated sugar
- 4.0 Jasmine scented green tea bags
- 0.0tsp Pure vanilla extract
- Some equipment ...
- Bowls, whisk, sauce pan
- Creme brûlée dishes, roasting pan
- Sieve, tea ball (optional)
Northeast, Pennsylvania USA