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Creme brulee pot in flowers

Hibiscus Tea Creme Brulee


  • Author: Maury
  • Prep Time: 20
  • Cook Time: 1 hr
  • Total Time: 1hr 20 min
  • Yield: 6 1x

Description

This Hibiscus Tea Creme Brulee recipe was made with garden parties in mind. Super easy to do with Sous Vide magic, your friends are going to love it!


Scale

Ingredients

  • 600g Heavy Cream
  • 90g sugar, plus more for dusting
  • 1 pinch of salt 
  • 160g egg yolks
  • 3 g white tea (1 tea bag)
  • 3 g Hibiscus powder

 


Instructions

Traditional Oven Method

  1. Preheat oven at 300 F
  2. Combine cream with tea and hibiscus powder. Leave overnight in the refrigerator to cold infuse
  3. Scald the cream…
  4. Combine eggs, sugar, and cream slowly (tempering)
  5. Separate into ramekins, place ramekins in a shallow pan, add water to cover ramekins 1/3 of the way
  6. Bake for 1 hr. 
  7. Remove from heat, and chill until room temperature, then refrigerate until ready

 

Sous Vide 

  1. Heat Sous Vide to 176 F. 
  2. Combine cream with tea and hibiscus powder. Leave overnight in the refrigerator to cold infuse
  3. Combine Eggs, Sugar, Milk, and the cream. (no need to heat)
  4. Pour into canning jars with lids. Close the lid and tighten. 
  5. Submerge in the water bath for 1 hr. 
  6. Remove and let stand until room temperature. Chill in the refrigerator until ready to use. 

Notes

If making the oven method: add an extra tea bag of White Tea when scalding the cream to impart more flavor. 

  • Category: Desserts
  • Method: Sous Vide
  • Cuisine: French, Miami

Keywords: Creme Brulee, Pot de Creme