Green Tea Creme Brulee Food
GREEN TEA CREME BRULEE
Make and share this Green Tea Creme Brulee recipe from Food.com.
Provided by ChefturnedPuff
Categories Dessert
Time 35m
Yield 14 shallow ramekins, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Heat cream over med high heat
- Add extract or split the bean and scrape into the cream.
- When cream is scalded add tea bags and steep for five minutes.
- Strain hot cream and squeeze out the tea bags.
- Whisk eggs and sugar until they are smooth and pale yellow.
- Temper cream into eggs slowly.
- Pour mixture into ramekins and place ramekins in a roasting pan with water half way up the sides of the ramekins.
- Bake at 325 degrees for 25 minutes or until custard is just set. it should jiggle a bit like firm jello.
- Cool.
- pour a teaspoon of raw sugar on each and shake to coat evenly and then broil until golden or blow torch the tops to carmelize the sugar.
Nutrition Facts : Calories 379.8, Fat 37.7, SaturatedFat 22.8, Cholesterol 243.7, Sodium 40.7, Carbohydrate 8.1, Sugar 5.3, Protein 3.4
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
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- Gather all the ingredients. Preheat the oven to 300ºF (150ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will need six 4-oz (120 ml) ramekins.
- Place the cream, milk, and matcha into a medium saucepan over medium heat. Scald the mixture, stirring often, until it’s very hot to the touch but not boiled. Remove from the heat and let it cool. In the meantime, start a kettle of water on the stove.
- In a medium bowl, whisk together ½ cup sugar and the egg yolks, until well blended and the mixture becomes pale yellow.
- Temper the egg and sugar mixture with the milk and cream, adding ½ cup at a time, whisking vigorously. You don't want to cook the egg by pouring the milk and cream too fast.
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