White Blueberry Crème Brûlée
A riff on the traditional crème brûlée with the delicate flavor of white tea and blueberries
This recipe makes 1 serving of crème brûlée in a 4 oz ramekin. To make multiples, simply multiply the ingredients by the amount you wish to make.
This recipe is a tweaked version of Adam Ragusea's "No-Torch Crème Brûlée" recipe
This recipe can be modified to fit any tea (ive tried in the past with chocolate flavored black tea and it turned out great!)
you're also free to add in any additional ingredients to the mixture. I personally like to add a little bit of lemon zest to my regular crème brûlées, but this recipe might go great with fresh blueberries or a swirl of blueberry jam. Feel free to make it your own!
ingredients are listed in both imperial and metric units
30 m 1Ingredients
- 1 egg yolk
- 1 tablespoon / 12g of sugar
- 2 teaspoon / 5ml of vanilla extract
- 1/3 cup / 100ml of heavy cream
- 2 teaspoons / approx 3g of white blueberry tea
- (optional) 3-4 dried butterfly pea flowers (for color)
- additional sugar (for the topping)
Directions
Preheat oven to 250 degrees
Placing the tea leaves and flowers into a tea sachet is optional, as the mixture will be strained. This just helps catch any small bits.
In a small saucepan, heat the heavy cream on low and add in the tea.
Once the heavy cream is warmed up, remove from the heat and allow it to cool down completely.
Separately, steep the pea flowers in no more than a tablespoon of hot water until desired shade of blue. you may also substitute with blue food coloring if you'd like. If you want extra tea flavor, feel free to add some of the white tea into this water as well and let it steep.
Once the heavy cream mixture has cooled down, add in the pea flower liquid little by little. You do not want the mixture to be too runny.
Add the egg yolk, sugar, and vanilla into another bowl and whisk together. Once the heavy cream is cooled, strain and add it to the egg yolk mixture. Mix until thoroughly combined then strain through a fine sieve. You should have approximately 1/2 cup of mixture total per dessert. If there is less, supplement with additional heavy cream
Pour the mixture into the ramekins and place them into the preheated oven for approximately 45 minutes or until the outside is mostly firm with a slightly wiggly center when tapped. Remove and allow to cool before chilling in the fridge until firm.
Before serving, remove the crème brûlée from the fridge and sprinkle on a small coating of sugar over the top before blow torching.
Alternatively, if you do not own a torch, you may add a tablespoon of sugar to a saucepan with a squeeze of honey and a dab of water. Stir until combined and allow to turn a deep, almost burnt, caramel-y brown before removing from the heat. Pour a small amount--enough for a thin, even coat, over the top of your brûlée and swirl and turn the ramekin to allow it to spread evenly.
