Tea and Lemon Creme Brulee

Name: Tea and Lemon Creme Brulee
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1 lemon, zest of, removed in strips with a vegetable peeler or a paring knife; 2 tea bags, your choice,though jasmine tea is nice; 1/2 vanilla beans or 1 teaspoon pure vanilla extract; 2 cups whole milk; 3 eggs; 2 egg yolks; 1/4 cup sugar, plus more for caramelizing

Submitted by rsarahl

"I am always playing around with tea... after making chai one day, this just seemed like a natural progression and worth a try. It's a treat and is perfect with a cup of tea at a lady's lunch or shower. Cook time includes chill time."

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Ready In:: 1hr 45mins
Ingredients:: 7
Serves:: 6

ingredients

1 lemon, zest of, removed in strips with a vegetable peeler or a paring knife
2 tea bags, your choice,though jasmine tea is nice
¹⁄₂ vanilla beans or 1 teaspoon pure vanilla extract
2 cups whole milk
3 eggs
2 egg yolks
¹⁄₄ cup sugar, plus more for caramelizing

directions

Preheat oven to 325 degrees F.
Boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
Strain, rinse under cold water, then finely chop the zest.
Evenly distribute the chopped zest in 6 1/2 cup ramekins.
Place milk and tea bags in a saucepan.
If using vanilla bean, place it in the liquid now.
Bring milk to the boil.
Remove from the heat.
Place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
Pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
Scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
If using vanilla extract, add it now.
Divide the mixture among the prepared ramekins, over the chopped zest.
Place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
Carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
Remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
Preheat the broiler about 15 minutes before you are ready to serve the Creme Brulee.
Lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
Cool for 1 minute on the counter, then serve.

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RECIPE SUBMITTED BY

rsarahl

United States

I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them. I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.

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