16 November 2024
two ramekins with creme brulee next to two brewed black teas

Who doesn’t love a Crème Brûlée? Silky, nutty, and kissed with caramelised sugar, it’s a dessert that feels effortless but tastes luxurious. Pair it with our black tea Velvet Salted Caramel (or infuse it with the loose leaf tea) and you’ve got a treat for those cosy evenings or dinner parties with friends and family. Read on to learn how to make it in the comfort of your own kitchen.

Recipe serves 4

Duration 30 mins plus minimum 3-4 hours chill time

Ingredients

  • 473g double cream
  • 5 egg yolks
  • 50g brown sugar
  • 25g Varlhona Hazelnut Praline paste or another chocolate hazelnut paste of choice
  • Pinch of salt
  • Golden caster sugar (for topping)
  • Optional: 20g of AVANTCHA Velvet Salted Caramel Tea to grind and add to the custard
ramekin of with creme brulee next to two brewed black teas

Directions

  1. Heat the cream, half the brown sugar (25g) and hazelnut paste in a saucepan. Stir until the sugar and paste dissolve. Bring to a simmer, then remove from the heat
  2. In a clean large bowl whisk the egg yolks, remaining 25g brown sugar and vanilla paste until light and smooth
  3. Slowly pour the hot cream into the egg yolk mixture, whisking continuously to avoid eggs scrambling
  4. Preheat the oven to 325’F ( 160’c)
  5. Strain the mixture through a sieve into a large jug
  6. Fill a large deep baking tray with hot water until it reaches halfway up the sides of the ramekins
  7. Divide the custard evenly among the ramekins (leaving space for the Crème Brûlèe to rise)
  8. Bake for 30 – 40 minutes. The custard should be set but still slightly jiggly in the centre
  9. Let the custards cool to room temperature and refrigerate for at least 3-4 hours (or overnight)
  10. Before serving, sprinkle a thin layer of golden sugar over each custard. Use a kitchen torch to caramelise the sugar until golden and bubbly
  11. Let the sugar harden for a few minutes before serving

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