Here’s the kicker: I don’t like creme brulee. Brant, however, loves it. But Brant was completely stuffed from his meal and had not budgeted for a 6-inch bowl of creme brulee. It would surely be rude not to eat our gratis dessert, so he grabbed a spoon and started eating. While my friends were in his bedroom sweating buckets and shoving each other so that they wouldn’t get squished, Brant was taking mini bites of his dessert trying not to hurl from being so full.
After dinner, I suggested we walk around Jack London Square. Barnes and Noble was open, so I suggested we go there. Brant was evasive, suggesting we go home (because at this point he knew we were already super late for my party). I insisted on going to the book store (I heart book stores!) and Brant reluctantly acquiesced, but I realized that his heart wasn’t really in it so we turned around and headed back to his apartment where we found my best friend’s car in Brant’s parking spot. Because everyone at the party had parked in all the available guest parking spots, I had a good idea of who was in that back bedroom before I even walked in the door.
Needless to say, at that point it wasn’t much of a surprise, but don’t tell the party goers that!!! They still give me crap for making them wait in that bedroom for so long even though it has been years since that fateful creme brulee incident.
Speaking of creme brulee, I still don’t like creme brulee, but Brant loves it, so I made this for him as a special treat. It got an overwhelming two thumbs up. It has all the usual creamy texture with a light green tea taste.
jasmine tea creme brulee
1/2 cup milk
1 cup heavy cream
3 bags of jasmine tea (adjust depending on how strong you like it)
6 eggs, separated
2.5 oz superfine sugar (a little more than 1/4 cup)
1/4 tsp vanilla extract
1 tbsp white sugar
1 tbsp brown sugar
Preheat oven to 300F and start boiling a pot of water. In another pot, gently bring the milk, cream and tea bags to a boil and allow to brew about 10 minutes (shorter if using stronger tea). Meanwhile separate the eggs and whisk the superfine sugar into the yolks until combined.
Remove the tea bags from the milk mixture and add the vanilla. Pour in a slow and steady stream into the yolk mixture, whisking constantly to prevent it from cooking.
Divide the mixture into 4 ramekins and place in a baking tray. Pour the freshly boiled water into your baking tray slowly until the water comes halfway up the ramekins. Bake for 25 minutes. The middle should have the slightest of quiver when it’s ready.
Remove the ramekins from the water bath and cool for at least 20 minutes. Refrigerate if you’re not serving these immediately.
When ready to serve, combine the white and brown sugars in a small bowl. Sprinkle a light, even layer of sugar on each ramekin and use a blow torch until you have a gorgeous, toffee-colored coating. If you don’t have a brulee torch, adjust the oven rack to the upper middle position and place the ramekins under the broiler. Watch carefully as the sugar will burn quickly!