Zutaten für Green Tea Creme Brulee
- Heavy Cream
- Egg Yolks
- Green Tea Bags
- 3/4 cup granulated sugar
- Vanilla Extract
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Zubereitung von Green Tea Creme Brulee
- Heat heavy cream in a medium saucepan over medium-high heat until it just begins to simmer around the edges.
- Add vanilla extract (or scrape in the seeds of the vanilla bean) to the cream.
- Once simmering, add the green tea bags and steep for 5 minutes, then remove from heat.
- Remove the tea bags, squeezing gently to extract as much liquid as possible. Strain the cream through a fine-mesh sieve to remove any tea leaves.
- In a separate bowl, whisk together the eggs and granulated sugar until pale yellow and thick ribbons form when you lift the whisk.
- Temper the hot cream into the egg mixture by slowly whisking in a few tablespoons of the hot cream at a time, ensuring the eggs don't scramble. Once slightly warmed, slowly pour in the remaining cream while whisking constantly.
- Pour the mixture through a fine-mesh sieve into the ramekins. Divide evenly.
- Place the ramekins in a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Bake in a preheated 325°F (160°C) oven for 25-30 minutes, or until the custards are just set but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle 1/2 teaspoon of raw sugar evenly over the top of each crème brûlée. Use a kitchen torch to caramelize the sugar until golden brown, or broil in the oven until golden brown (watch carefully to prevent burning).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
114g
Carbs
2g
