DessertPrep time: 20 minServings: 4
Ceylon Tea Crème Brûlée
A silky custard infused with Ceylon tea and caramelized to crackly perfection. Elegant and surprisingly simple.
This crème brûlée swaps vanilla for Ceylon tea, giving the custard a warm, honeyed depth. The tea's gentle sweetness melds naturally with the cream and eggs.
Steep the tea leaves directly in warm cream for 30 minutes. This slow infusion extracts maximum flavor without any bitterness.
The custards bake in a water bath—low and slow—resulting in a trembling, silky texture that shatters under the caramelized sugar crust.
Serve these chilled with a fresh crack of the sugar top. They're impressive at dinner parties but easy enough for a weeknight treat.
Ingredients
- 2 cups heavy cream
- 3 tbsp loose Ceylon tea
- 5 egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- 4 tbsp raw sugar for brûlée top
How to make it
- 1Heat cream in a saucepan until just simmering. Remove from heat, add tea leaves, cover, and steep 30 minutes.
- 2Strain cream through a fine sieve, pressing tea leaves to extract all flavor. Discard leaves.
- 3Whisk egg yolks with granulated sugar and salt until pale. Slowly pour in tea-infused cream, stirring gently (avoid creating foam).
- 4Pour into 4 ramekins. Place in a baking dish and fill with hot water halfway up the sides.
- 5Bake at 150°C (300°F) for 40–45 minutes until edges are set but centers still jiggle.
- 6Chill at least 4 hours. Before serving, sprinkle 1 tbsp raw sugar on each and torch until caramelized.
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