Jasmine tea creme brulee
( SERVES 4 )
Creme brulee has a luxurious and velvety texture. Scenting it with jasmine tea adds an elegant touch. I first tasted lychees at the Yangtze restaurant in Wellington when I was a lad, and I loved the mysterious, exotic taste.
- Preheat the oven to 140C. Heat the milk and cream, then add the tea and bring slowly to the boil.
- When the mixture is nearly boiling, whisk together the egg yolks and the 100g of sugar.
- Add the milk and cream to the yolks and sugar by pouring it through a fine sieve. Discard the tea leaves.
- Whisk vigorously to prevent the eggs from scrambling, then pour the custard into 4 ramekins.
- Place the dishes in a deep roasting dish, pour in enough water to come halfway up the sides, then slide the dish into the oven.
- Bake for 40 minutes, then remove from the oven and refrigerate until set.
- Sprinkle a thick layer of extra sugar on top of each ramekin so that it will create a hard crust when cooked.
- Caramelise under a hot grill, or use a small blowtorch. This step can be done up to an hour before serving.
- Serve with lychees on the side.