I’m exited to share with you the very first episode of my new web series Homemade at Dani’s featuring a Tea Cup Creme Brûlée. This series will reveal a little bit more about me through yummy homestyle recipes and personal stories from my own kitchen.
I hope that you enjoy this first video and that you can join me as I continue to learn and grow as a home cook exploring seasons, local produce, events and the world around me.
This recipe is something you could make as a gift for a friend or simply a dessert for a dinner party.
Tea Cup Creme Brûlée
Makes 4 small brûlées
2 cups of cream
1/2 cup loose leaf tea leaves (I’ve used Green Rose from T2 for this recipe, but be creative and choose your favourite flavoured tea that would suit this dessert)
1/2 teaspoon vanilla extract
8 free range egg yolks
1/3 cup sugar, plus extra to make the toffee
How you make it:
1. Preheat oven to 150 degrees
2. Place a large saucepan over medium-high heat. Add cream, tea leaves and vanilla and bring to boiling point. Once cream mixture has reached boiling point, reduce heat to low and allow tea leaves to infuse into the mixture for 15 minutes.
3. Strain mixture into a clean bowl, reserving liquid.
4. In a large mixing bowl add egg yolks and sugar and whisk until yolks become pale and has doubled in volume.
5. Gradually add cream mixture into egg yolk mixture, whisking constantly until ingredients are combined.
6. Place a large saucepan over -low-meduim heat. Add mixture to saucepan and using a rubber spatula stir constantly for about 5 minutes or until mixture thickens and can hold itself on the back of a spoon.
7. Remove from heat and pour mixture into oven-proof tea cup or ramekin. Place in tea cup or ramekin into deep baking dish or cake tin and fill with water until 2/3rds of the way full. Place baking dish into oven and allow to cook for around 40 minutes, it is important that the brûlée still has a slight wobble when taking out of the oven.
8. Remove tea cup or ramekin from baking dish, allow to cool slightly and then place in refrigerator until cool or slightly warm.
9. When ready to serve, place a thin layer of sugar onto the brûlée and using a blow torch caramelise sugar until a toffee (hard sugar) is achieved. Alternatively if you have no blow torch, place under high heat grill. Serve.