Green Tea Creme Brulee

1. 1

   Heat cream over med high heat

2. 2

   Add extract or split the bean and scrape into the cream.

3. 3

   When cream is scalded add tea bags and steep for five minutes.

4. 4

   Strain hot cream and squeeze out the tea bags.

5. 5

   Whisk eggs and sugar until they are smooth and pale yellow.

6. 6

   Temper cream into eggs slowly.

7. 7

   Pour mixture into ramekins and place ramekins in a roasting pan with water half way up the sides of the ramekins.

8. 8

   Bake at 325 degrees for 25 minutes or until custard is just set. it should jiggle a bit like firm jello.

9. 9

   Cool.

10. 10

    pour a teaspoon of raw sugar on each and shake to coat evenly and then broil until golden or blow torch the tops to carmelize the sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.