Jasmine Tea Crème Brûlée

Name: Jasmine Tea Crème Brûlée
Yield: 4 servings
Cuisine: American
Ingredients: 90 ml Milk; 240 grams Heavy cream (38%); 15 grams Jasmine tea; 75 grams Egg yolk; 60 grams Granulated sugar; 1 Granulated sugar (for torching)

cookpad.japan @cookpad_jp

This is a recipe that I published with the consent of Mr. Yamaoka, the chef from a cooking class called "Yamaoka Private Chef Studio". It would be really nice if I could get some comments on the recipe that I could pass on to him.

Strain the mixture twice. When you pour the mixture into the containers, spray with alcohol or use a blow torch to get rid of any bubbles and smooth out the surface. Recipe by Minira9jp

cookpad.japan @cookpad_jp

Strain the mixture twice. When you pour the mixture into the containers, spray with alcohol or use a blow torch to get rid of any bubbles and smooth out the surface. Recipe by Minira9jp

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Ingredients

4 servings

A
90 mlMilk
240 gramsHeavy cream (38%)
15 gramsJasmine tea
B
75 gramsEgg yolk
60 gramsGranulated sugar
1Granulated sugar (for torching)

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Steps

1

Boil together the A ingredients and add the jasmine tea. Cover the mixture with cling film and let it sit steaming for 5 minutes.
2

Strain the mixture before returning it to the heat, then boil.
3

Combine all of the B ingredients in a bowl and beat them together until pale.
4

Stir the mixture from Step 3 into the mixture from Step 2 and strain again.
5

Remove any scum from the mixture and pour into cocottes or similar containers.
6

Place the containers into a tray filled 2/3 with 55℃ hot water.
7

Preheat the oven to 180℃ then place the tray inside and steam-bake for 20-25 minutes.
8

When the brûlées have baked, let them cool and sprinkle some granulated sugar over the top. Crisp the tops with a blow torch to complete.