This week i made creme brûlée infused with earl grey tea.
I have never infused anything before so this was very different for me. I enjoyed infusing and it made me think about different flavours that i could try infusing with such as rose.
To make the creme brûlée you put the Earl Grey tea leaves in the milk and cream and leave it overnight. Then you pour the mixture into a muslin so that the tea leaves are left behind. The mixture is then heated up and poured over egg yolks and sugar and mixed together.
Pour the mixture into ramekins and place them into a baking tray full of hot water. Cook them in the oven until the middles wobbly like jelly. Then put them in the fridge for four hours until the mixture has set.
Finally sprinkle sugar on top of the creme brûlée and crystalise the sugar with a blow torch until it has turned golden. Put the puddings back in the fridge to let the sugar on top go hard.