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Tea Creme Brulee
Prep Time:
Serves: 6

1 cup black tea leaves
4 cups boiling water
12 beaten egg yolks
1 cup brown sugar
4 cups heavy whipping cream
1 teaspoon chai tea mix
1 cup brown sugar

Steep tea leaves in boiling water for 7 minutes. Strain tea leaves and reduce liquid to 3/4 cup. Heat the oven to 325F. Whisk together egg yolks and sugar. Warm cream just till bubbles form around the edge. Remove from heat and, whisking constantly, pour into egg and sugar mixture. Add chai mix and the reduced tea liquid. Continue whisking till sugar has dissolved and mixture is well combined. Pour mixture through a very fine sieve into 6 ramekins, filling them only half full. Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack oven. Working quickly to preserve heat, finish filling the dishes with custard mixture, making sure that it comes right to the top of each dish. Then carefully fill baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes or till the custard is set in the center. Remove custards to a rack to cool. Refrigerate for at least 3 hours, or till ready to use. When ready to serve, preheat the broiler. Pass brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place chilled creme brulee dishes under the preheated broiler and broil for about 2 minutes till the tops are crackling brown. Remove from the broiler and serve immediately.
Nicole's Note
This seems like an awful lot of tea leaves to use in one recipe. And I'm not sure about using brown sugar with the torch method.
I did this with a basic creme brulee recipe and used 2 tablespoons of Boston blend black tea from Harney. I heated 1 cup of the cream and steeped the tea in it for about 5 minutes. Strained the leaves out and used that for the flavoring. It was very good. You could definitely taste the tea flavor. And I can't get the broiler method to work for caramelizing the sugar.