These large, dark, metallic leaves come from the blue mountains of the Nilgiris, in Southern India. It is a stunning example of a tea from this category and is sure to please fans of light and aromatic black teas. Fruity (candied papaya, peach) and lightly floral (osmanthus) bouquet.
Recipe: Black Tea Crème Brûlée
Perfect for this winter season, our crème brûlée recipe will satisfy your sweet tooth and warm your heart. Having experimented with a few teas, it is our Indian black tea, the Nilgiri Coonoor from the Tea Studio, that won us over with its spicy aromas and its fruity and slightly malty notes.
- 2 ¼ cups 35% cream
- 12g of black tea Nilgiri Coonoor
- 5 egg yolks
- ¼ cup of organic cane sugar
- ¼ cup of additional sugar
- Preheat the oven to 170 ºC (325 ºF). In a saucepan, heat the cream with the black tea Nilgiri Coonoor allowing it to infuse until it starts to form small bubbles on the surface. Be careful not to bring to a boil.
- Put the cream aside, allowing it to continue infusing for 2-5 minutes, before filtering. Taste it and adjust the infusion time if needed.
- In a bowl, whisk together the egg yolks and cane sugar. Add the hot cream gradually and stir gently making sure the egg yolks do not cook. Then pour the mixture into four ramekins.
- Bake in a ‘bain-marie’. Place the ramekins in a baking dish. Pour hot water 3/4 up the sides of the ramekins. Bake for about 40 minutes.
- Allow to cool and refrigerate to chill completely. Before serving, sprinkle with the additional sugar and caramelize quickly with a torch. You could also caramelize the crème brûlée under the broiler of a very hot oven.
Crème brûlée can be kept covered up to 3 days in the fridge and 1 month in the freezer.
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