Japanese · Dessert
Creme Brulee
Roasted-tea smokiness under the mandatory glass lid of burnt sugar — the crossover dessert every charter asks for again
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 6
Ingredients
- Double cream — 500 ml
- Whole milk — 100 ml
- Hojicha (loose leaf) — 18 g
- Egg yolks — 7
- Caster sugar — 90 g
- Vanilla — 2 ml
- Fine salt — 1 g
- Demerara or caster sugar (top) — 50 g
Method
- Bring cream and milk to 85°C; add hojicha, cut heat, steep 8 minutes; strain, pressing lightly.
- Reweigh and top up to 580 ml with cream if needed.
- Whisk yolks, sugar, salt and vanilla; temper in the warm infusion.
- Pass through a fine sieve; rest 10 minutes and skim the foam.
- Bake in shallow dishes in a bain-marie at 120°C for 35–45 minutes to a uniform tremble (set at 82°C core).
- Chill 4 hours. Top with a thin even layer of sugar; torch to dark amber glass. Rest 2 minutes, serve.