How to make Tea Crème Brulee -

Custard made with tea decoction, fresh cream and egg yolks.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh cream (ताज़ी क्रीम ), Egg yolks (अंडों की ज़र्दी)

Cuisine : French

Course : Desserts

advertisement

For more recipes related to Tea Crème Brulee checkout Layered Popping Sundae, Magic Ice Cream, Chai Ice Cream. You can also find more Desserts recipes like Jamun Yogurt Slush, Caramalised Guavas, Herbal Petha Paan Sandesh In Coconut Rabri, Low Fat Chocolate Pudding.

Tea Crème Brulee

Tea Crème Brulee Recipe Card

Print

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Tea Crème Brulee Recipe

  • Fresh cream ½ cup

  • Egg yolks 3

  • brewed tea ½ cup

  • Butter for greasing

  • Castor sugar (caster sugar) 3½ tablespoons + for sprinkling

  • Vanilla essence a few drops

Method

Step 1

Preheat oven to 180ºC. Grease four ramekin moulds with some butter.

Step 2

Heat cream in a non-stick pan. Add brewed tea, whisk and bring to a boil.

Step 3

Put egg yolks in a bowl, add castor sugar and whisk till light and fluffy. Add vanilla essence and whisk. Add tea-cream mixture gradually and whisk well. Set aside to cool.

Step 4

Pour the mixture into greased ramekin moulds and cover with aluminum foil. Place them on a baking tray and fill the tray with some water.

Step 5

Place the baking tray in the preheated oven and bake for 20-25 minutes. Remove from oven and refrigerate to chill.

Step 6

Sprinkle some castor sugar evenly on top and brulee the sugar with a blow torch.

Step 7

Serve.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.