Dong Ding Oolong Crème Brûlée
A velvety crème brûlée infused with Dong Ding oolong—the tea's buttery, floral notes melt into the custard for a dessert that's impossibly smooth.
Dong Ding oolong was practically made for custard. Its buttery, creamy character dissolves into warm cream and becomes one with the egg yolks, creating a brûlée that tastes like silk feels.
Steeping the leaves directly in the hot cream extracts all of the tea's floral complexity—orchid, gardenia, and that signature toasted butter note that sets Dong Ding apart from lighter oolongs.
The sugar crust is non-negotiable. That sharp, caramelized crack against the cool, tea-scented custard beneath is what makes crème brûlée magic. Use a kitchen torch for the best control.
Serve these after a light dinner. They're rich but not heavy, and the tea's clean finish prevents the cloying sweetness that plagues ordinary crème brûlées.
Ingredients
- 2 cups heavy cream
- 3 tbsp Dong Ding oolong loose leaf
- 5 egg yolks
- 1/3 cup granulated sugar, plus extra for torching
- 1 tsp vanilla extract
- Pinch of salt
How to make it
- 1Heat cream in a saucepan until just simmering. Remove from heat, add tea leaves, cover, and steep 20 minutes.
- 2Strain cream through a fine sieve, pressing leaves gently. Discard leaves.
- 3Preheat oven to 150°C (300°F). Whisk egg yolks with sugar, vanilla, and salt until pale and smooth.
- 4Slowly pour the tea-infused cream into the yolk mixture, whisking constantly. Do not create foam.
- 5Divide among 4 ramekins. Place in a baking dish and add hot water halfway up the sides. Bake 45–50 minutes until set but jiggly in the center.
- 6Cool to room temperature, then refrigerate at least 4 hours. Before serving, sprinkle a thin layer of sugar on top and torch until golden and crackling.
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