Crème Brûlée with Rooibos and Berries
Baking and Desserts • European
Description
Crème Brûlée with Rooibos and Berries
Ingredients
- 33% Cream 20 fl oz
- Butter 1 teaspoon
- Sugar 5 oz
- Rooibos Tea Bags 2 pieces
- Vanilla Pod 1 piece
- Egg white 6 pieces
- Mint to taste
- Fresh Berries to taste
Step-by-Step Guide
Step 1
Pour the cream into a saucepan, add the tea bags and the split vanilla pod. Stir and heat the mixture over medium heat for 5–7 minutes. Remove from heat, cover, and let steep for 1 hour.
Step 2
Preheat the oven to 320°F.
Step 3
Whisk the egg yolks with sugar in a bowl for 3–4 minutes until the mixture is light and creamy.
Step 4
Remove the tea bags and vanilla pod from the saucepan, and reheat the cream over medium heat (do not boil). Carefully pour it into the egg mixture and stir. Strain the mixture through a sieve.
Step 5
Let it steep for five minutes, then pour the mixture into six ramekins.
Step 6
Place a kitchen towel at the bottom of a baking tray and set the ramekins with the cream on it. Carefully fill the tray with water up to 3/4 the height of the ramekins. Cover the tray with foil, making a few holes for steam to escape. Bake for 35–40 minutes until the cream thickens.
Step 7
Remove the tray from the oven and take off the foil. Leave the ramekins in the water until cooled. Then place them in the refrigerator to set completely.
Step 8
Before serving, garnish the ramekins with berries and mint leaves.
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