I want summer back! I want to go back to these days were it was to hot to do anything else except sitting on the balcony and drinking whiskey sour. Back to the humid heat the made baking and cooking almost impossible.
Instead it’s cold and raining non stop. I try to be optimistic and see this as a temporarily thing. Time to try some new things in the kitchen that we can enjoy on the next summer evening. Earl Grey crème brulée seems like one of the desserts that go together perfectly with a warm summer evening in the garden.
5- 6 persons
make one day in advance.
1 dl milk
7.5 tbs earl grey tea, preferably “earl grey french blue” from mariage freres if you can get hold of it. (Bring one home next time you visit paris I suggest ;-))
8 egg yolks
130 gr caster sugar
500 ml single cream
40 gr brown sugar
Heat the milk add the tea and let infuse for 5 min. Whisk the egg yolks and sugar until white.
Strain the milk infusion. Then mix it with the cream and heat again. Pour onto the eggyolks and sugar. Mix well and allow to rest in the refrigerator for 24h.
Next day preheat the oven to 100° . Fill the mixture into 5-6 ramekins and bake for 1h or until they have the consistency of creme brulée. Let them cool down. Sprinkle with the brown sugar and caramelize with the gas torch.
I want summer back! I want to go back to these days were it was to hot to do anything else except sitting on the balcony and drinking whiskey sour. Back to the humid heat the made baking and cooking almost impossible.
Instead it’s cold and raining non stop. I try to be optimistic and see this as a temporarily thing. Time to try some new things in the kitchen that we can enjoy on the next summer evening. Earl Grey crème brulée seems like one of the desserts that go together perfectly with a warm summer evening in the garden.
5- 6 persons
make one day in advance.
1 dl milk
7.5 tbs earl grey tea, preferably “earl grey french blue” from mariage freres if you can get hold of it. (Bring one home next time you visit paris I suggest ;-))
8 egg yolks
130 gr caster sugar
500 ml single cream
40 gr brown sugar
Heat the milk add the tea and let infuse for 5 min. Whisk the egg yolks and sugar until white.
Strain the milk infusion. Then mix it with the cream and heat again. Pour onto the eggyolks and sugar. Mix well and allow to rest in the refrigerator for 24h.
Next day preheat the oven to 100° . Fill the mixture into 5-6 ramekins and bake for 1h or until they have the consistency of creme brulée. Let them cool down. Sprinkle with the brown sugar and caramelize with the gas torch.
Serve when still a bit warm.