Prep 15 mins
Cook 1 hr 30 mins
I am always playing around with tea... after making chai one day, this just seemed like a natural progression and worth a try. It's a treat and is perfect with a cup of tea at a lady's lunch or shower. Cook time includes chill time.
- 1 lemon, zest of, removed in strips with a vegetable peeler or a paring knife
- 2 tea bags, your choice,though jasmine tea is nice
- 1⁄2 vanilla beans or 1 teaspoon pure vanilla extract
- 2 cups whole milk
- 3 eggs
- 2 egg yolks
- 1⁄4 cup sugar, plus more for caramelizing
- Preheat oven to 325 degrees F.
- Boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
- Strain, rinse under cold water, then finely chop the zest.
- Evenly distribute the chopped zest in 6 1/2 cup ramekins.
- Place milk and tea bags in a saucepan.
- If using vanilla bean, place it in the liquid now.
- Bring milk to the boil.
- Remove from the heat.
- Place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
- Pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
- Scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
- If using vanilla extract, add it now.
- Divide the mixture among the prepared ramekins, over the chopped zest.
- Place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
- Carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
- Remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
- Preheat the broiler about 15 minutes before you are ready to serve the Creme Brulee.
- Lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
- Cool for 1 minute on the counter, then serve.