we had no choice but to add a touch of tea in it. Matcha crème brûlée sounded a bit too « classical » to me, I was curious to give a try to some other flavors : what would it taste like with wakoucha? Although it is black tea, it tastes very different from darjeeling or Earl grey, two types of tea frequently used in cooking. I made this recipe brewing loose leaves, but tea powder can do it as well !
Two last things :
- I cooked with a water-bath in the oven, but you can also dispense with it – the cooking will be longer, for the oven temperature will be lower.
- I noticed that when preparing the crème the day before, the texture will be much creamier…still, should you be in a hurry, it is possible to do it on D-day, but keep in mind that it requires 2, 3 hours in the fridge at least.
- 50cl of fresh cream
- 100g of sugar + some to sprinkle when serving
- 6 egg yolks
- 10g of tea powder or 15g of loose leaves
- Pre-heat the oven : 100°C if no water-bath, 160°C otherwise.
- Slowly heat the cream. When simmering, lower the heat and let tea leaves brewing for around 15 minutes. If you use some powder, dilute it in a small quantity of warm cream so as to avoid lumps. Set aside to cool for a bit.
- Beat the egg yolks with sugar until the mixture whitens. Add the lukewarm cream little by little, keep stirring in – filter the the tea leaves if you used it.
- Pour the cream in the ramekins. Cook it for 1h15 if no water-bath, 30-35 min. otherwise. The cream but be a bit jiggly.
- Let it cool down and set in the fridge for at least 2-3 hours.
- Just before serving, sprinkle sugar and caramelize it with a torch.
Here you are ! Just like any other recipe, do not hesitate to change flavors and try some other tea (powders) !
Stay tuned for our next recipe, and bon appétit !