TEA TONIC COCONUT TEA CREME BRULEE

Refreshing. Creamy. Delightful.

 

Makes 4

  • 700ml Pure Cream
  • 400ml Milk
  • 4 tbs loose “Tea Tonic Coconut Tea”
  • 24 yolks
  • 280g sugar

 

Method

  1. Heat cream, milk & Tea Tonic Coconut Tea in a heavy based saucepan to just before boiling point.
  2. Take off the heat & let sit for about 10 minutes to infuse.
  3. AWhisk egg yolks & sugar until ribbon then pour cream, milk & Tea over the egg & sugar, still whisking until it is all incorporated.
  4. Pass through a sieve & cool quickly over ice.
  5. Pour the mixture into cups or whatever mould you choose & cook at 120oC in Bain-marie for 1.5 hours or until set.
  6. When ready to serve, evenly spread fine castor sugar over the top of the custard.
  7. Put the blow torch on a low heat & gradually turn the cup as you heat the sugar.
  8. Creating a nice thin toffee on top.
  9. Serve with scone ice cream. Cherry jam & whipped cream.