Tea Tonic "Dark Chocolate & Black Tea" Crème Brulee

"A romantic way to enhance a winter party"


Serves 4


  • 650ml pure cream
  • 350ml milk
  • 4tbsp Tea Tonic "Dark Chocolate & Black Tea" loose leaf
  • 26 egg yolks
  • 240g sugar



To Make:
    1. Heat cream, milk and tea in a heavy based saucepan to just before boiling point.
    2. Take off the heat and let it sit for about 10min infuse. Whisk egg yolks and sugar until it is all incorporated.
    3. Pass through a sieve and cool quickly over ice.
    4. Pour the mixture into cups & cook at 120ºC in oven for 1.5 hours or until set.
    5. Decorate on top with chocolate shavings and serve with cherry jam and whipped cream.