maandag 1 december 2008

Jasmine-Scented Crème Brulée

Submitted by: Melody Fassino
The delicate sweetness of the jasmine tea adds an elegant layer of flavor to a basic crème brulée. This is a wonderful, rich dessert to serve to guests.
Prep Time: Prep: 20 minutes
Cook: 30 minutes
Serving Size: 4
4 tbsp Jasmine leaves
4 egg yolks
1/2 cup sugar
2 cups light cream
1/2 tsp pure vanilla extract
4 tbsp sugar

Steep the tea in 2 cups of boiling water for five minutes, remove the leaves, and reduce the brewed tea to 2 tablespoons.
Preheat oven to 325 degrees F.
Whisk together the egg yolks and sugar in a heat-proof bowl until lighter and somewhat frothy. Mix the cream and vanilla in a saucepan, and heat until bubbles form around the edges.
Add about a quarter of the simmering cream to the egg yolk mixture, whisking constantly.
When mixed, add the rest of the cream, still whisking constantly.
Add the reduced tea liquid to the mixture, and continue whisking until the sugar is completely dissolved and the custard is well-mixed.
Pour through a fine strainer evenly between four crème brulée dishes or ramekins.
Arrange the ramekins in a shallow baking dish so that they are not touching and transfer to the oven.
Fill the baking dish halfway up the sides of the ramekins with very hot tap water.
Bake the custards until set in the center, about 30 minutes.
Remove from the baking dish and chill the custards for at least two hours until ready to serve. Before serving, sprinkle 1 tablespoon of sugar over each of the custards and either use a torch or place under the broiler for approximately 2 minutes to caramelize the sugar.
Let cool briefly and serve.

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