Ep10 - Chai Infused Crème Brûlée
Team:JP & Nelly
Prep:45 mins (+ freezing)
Raspberries, to garnish
Raspberry Black Tea Ice Cream
2 cups frozen raspberries
120g icing sugar
1 tbs black loose leaf tea
1 vanilla bean, seeds scraped
6 egg yolks
150g caster sugar
500ml thickened cream
1 tbs masala chai flavoured loose leaf tea
1 tbs crème brûlée flavoured loose leaf tea
5 egg yolks
100g caster sugar
2 tbs caster sugar, extra
- To make ice-cream, first make raspberry coulis. Mash raspberries and sugar in a saucepan, with a fork, over medium heat until thawed and combined. Simmer for 1 minute. Strain through a sieve and refrigerate until cold.
- Stir milk, cream, tea, vanilla bean and seeds in a saucepan over low heat until hot. Remove from heat.
- Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Refrigerate until cold.
- Churn in an ice-cream maker according to manufacturers instructions. Once frozen to soft serve stage, stir through half the raspberry puree to create a ripple effect. Transfer to a freezer proof container. Freeze.
- Preheat oven to 160C.
- To make crème brûlée, stir cream and tea in a saucepan over lowest heat until hot. Remove from heat and set aside to infuse for 5 minutes.
- Whisk yolks and sugar until thick and pale. Whisk in to cream mixture. Stir until combined.
- Strain mixture into four ramekins or ovenproof dishes (180ml capacity).
- Place dishes in a roasting dish lined with a tea towel. Add enough boiling water to come half way up sides of dishes.
- Bake for about 30 minutes or until set with a slight wobble in the middle. Remove dishes from water bath and cool to room temperature. Refrigerate for 3 hours or overnight.
- Sprinkle tops of custard with extra sugar. Using a blowtorch (or cook under a grill), melt and caramelise sugar.
- Serve crème brûlée with ice cream, raspberries and remaining coulis.