Creme Brulee Black Tea

$7.00

BLACK TEA | MODERATE CAFFEINE | CREME BRULEE

Dessert is a course you have to make room for. This is one you just pour. It's creme brulee on a black tea base with the body to take milk. Take in the whole aroma well before tasting the first sip. It's one of the most popular teas on our dessert shelf. Helps you skip the plate.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

black tea, creme brulee flavoring, marigold petals

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“No screen, no scroll, no next thing.
Only the warmth and the quiet.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

This one earned its place the moment we smelled the tin. Though this tip is not calorie free, we feel it is our duty to pass it on: a splash of evaporated milk and a little cane sugar gets it about as close to creme brulee in a teacup as you can get. It is the one we point to when somebody wants dessert but would rather have a cozy cup of tea. That is an easy recommendation to make.

If Creme Brulee is your kind of cup, Butterscotch Black Tea is the next dessert tea to try, warm and buttery where this one is rich and caramelized. And if you want that same indulgent feeling somewhere caffeine free, Caramel Walnut Cookie is the evening version to explore next.

  • How to brew it hot

    Use 1 teaspoon per 8 oz. Steep at 212°F for 3-5 minutes. A full boil gets the most out of it.

  • How to make iced tea

    Use 2 teaspoons per 8 oz. Steep at 212°F for 3-5 minutes, then pour over a full glass of ice. Double strength keeps the ice from watering it down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!
    A long cold steep gives you a smoother cup.

Beyond the Cup: Make Something Tasty with This Creme Brulee Black Tea

Cardamom & Crème Brûlée Infused Custard

Serves 4

A classic baked custard infused with Creme Brûlée tea and freshly ground cardamom, finished with a crackly caramelized sugar crust.

Ingredients

  • 2 cups heavy whipping cream
  • 3 tablespoons Tea & Turmeric Creme Brûlée Tea
  • ½ teaspoon ground cardamom (freshly ground is best)
  • 5 large egg yolks
  • ½ cup granulated sugar, plus extra for the caramelized crust
  • ½ teaspoon pure vanilla extract
  • A pinch of fine sea salt

Instructions

  1. Infuse the cream: in a medium saucepan, heat the heavy cream over medium heat until it just begins to steam. Remove from heat. Stir in the loose leaf Creme Brûlée tea and the ground cardamom. Cover the pan and let it steep for 20 minutes.
  2. Strain and reheat: use a fine mesh strainer to strain the cream into a clean bowl. Because you are using ground cardamom, you may want to use a double layer of cheesecloth or a very fine tea strainer to ensure the texture of the custard remains perfectly smooth. Return the infused cream to the saucepan and bring to a gentle simmer.
  3. Whisk the base: in a separate medium bowl, whisk together the egg yolks, ½ cup of sugar, and the salt until the mixture is pale and slightly thickened.
  4. Temper the eggs: while whisking the egg mixture constantly, slowly drizzle in about ¼ cup of the hot infused cream. Continue to add the remaining cream in a slow, steady stream while whisking. Stir in the vanilla extract.
  5. Prepare for baking: preheat your oven to 325°F. Place four 6-ounce ramekins into a large baking dish. Pour the custard mixture evenly into the ramekins.
  6. Create a water bath: pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
  7. Bake for 35 to 40 minutes, or until the edges are set but the centers still have a slight, gentle jiggle.
  8. Chill: remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, to allow the spices and tea to fully meld.
  9. The signature finish: just before serving, sprinkle an even layer of granulated sugar over the top. Use a kitchen torch to caramelize the sugar until it forms a deep amber, crackly crust.