Black Tea Crème Brûlée | #ad

Hello sweethearts!

You might think it’s related to Mr Zebra’s Britishness – but believe me, I’ve been a tea lover for so much longer! Since I started working a lot from home, my consumption of green and black tea – usually the traditional British way with milk – has increased rapidly. That doesn’t even change in summer and I still drink tons of tea, but then mostly cold peppermint or other herbal tea – ❤

You see: I LOVE TEA. So it was a pleasant surprise when I was asked by TEA AND THE GANG whether I would like to test their tea. And after a quick look at their website I pretty much fell in love with their gorgeous products … that packagin and the design in general! Honestly: Even if tea isn’t your thing, you gotta love that packaging! So great, but back to the point – back to tea. It’s fabulous and really does have personality:

I had the pleasure getting to know THE PINUP – a black tea with lots of vanilla – and THE ROMANTIC – a white tea with strawberry-champagne flavour. Both teas are really yummy, I loved the black with just a bit of milk and the white makes a wonderful iced tea!

But enough of all that chatter – now I finally have a recipe for you:

On today’s menu, there is delicious Crème Brûlée with black tea. The tea gives the crème gives a very subtle bitterness, which pairs perfectly with the caramel and makes this classic dessert quite extraordinary!

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Black Tea Crème Brûlée

makes 4 servings

  • 240 g cream
  • 2 egg yolks
  • 25 g sugar
  • 2 bags of black tea (Tip: The Pinup from TEA AND THE GANG)
  • about 4 teaspoons of sugar

 

Preheat oven to 160° C.

Line a deep baking dish, large enough to accommodate all crème brûlée ramekins, with some kitchen paper. Place the ramekins on the paper towel and heat the water in a kettle.

Bring the cream to a boil in a small saucepan together with the tea bags. In a bowl, beat egg yolk and sugar until pale yellow. As soon as the cream boils, remove from the heat and it steep for 3 minutes, then bring it back to the boil. Remove the tea bags. Pour the hot cream carefully to the egg mixture while stirring constantly, then evenly pour into the ramekins.

Place the dish with the filled bowls in the oven (middle rail) and pour the hot water around the ramekins so that the water reaches about halfway up the sides. Loosely cover with aluminium foil and leave it in the oven for 40 minutes. Remove from the oven and allow to cool to room temperature. Then place in the refrigerator for 3-4 hours.

Just bevor serving sprinkle with sugar and then caramelise the sugar layer with a crème brûlée burner.

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The effort really is worth it! A silky cream under a crisp layer of caramel – such a great dessert. And with this flavour combination, in particular, you’re really going to impress your guests!

Are you curious now and want to test TEA AND THE GANG as well? Then order now and save 15% with the code ‘Summer’ (valid until the end of July) – go try it out!

Which is your favorite flavour of tea or are you part of #teamcoffee? Did you notice the cute cup with the letter ‘G’? That’s actually a DIY project – do you want me to explain it here on the blog?

 

Stay sweet & HAPPY COOKING!

xx Kristin

 

The tea was kindly provided by TEA AND THE GANG free of charge. My opinion, however, is not influenced by this and as always I only recommend products I really like!

Marshmallow Brownies

Hello my zebras!

Do you know these days when you simply crave something sweet? Sometimes this feeling can be satisfied with just a handful of gummy bears. But other times you need something more exciting… and Marshmallow Brownies are definitely REAAAALLY exciting!

It so easy to whip up the batter and then pretty much all you have to do is watch the marshmallows melt! Hmmm … such a lovely sweet treat ❤

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Marshmallow Brownies

makes about 25 pieces

  • 75 g dark chocolate
  • 115 g butter
  • 75 g brown sugar
  • 2 eggs
  • 115 flour
  • 100 g mini marshmallows
  • 150 g dark chocolate
  • 3 tsp coconut oil
  • cocoa powder

 

Preheat the oven to 180 ° C. Grease a small brownie mold (20x20cm) and dust with cocoa powder.

Chop the chocolate coarsely and melt gently together with the butter in a small saucepan over medium heat. Add the sugar, then remove from heat and stir in the eggs. Finally, add the flour and whisk until just combined. Pour into the mold and bake for 20-25 minutes.

Remove the brownie from the oven and immediately cover the hot surface with the marshmallows. Let them melt and cool down.

Melt the remaining chocolate together with the coconut oil and spread over the cooled down marshmallows. Cut into small cubes (it’s best to put the brownie into the fridge beforehand) and serve.

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That’s it – you created some delicious brownies! And just watch: bit by bit those little cubes on the plate are going to disappear! Magic 😀

 

Stay sweet & HAPPY BAKING!

xx Kristin

Caramel Cheesecake Ice Cream

Hey Zebras,

I declare this day officially Ice Cream Friday! The weekend is coming and that’s a good reason to celebrate, right? In addition, I had to finally test the ice cream maker add-on for my KitchenAid 🙂

No matter what you are celebrating – this ice cream recipe will be the making of any party! Ice cream, cheesecake, caramel – I mean, how do you top that? Maybe with a large dose of spring sunshine, but as we can never rely on that, let’s get on with this lovely recipe.

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Caramel cheesecake ice cream

for about 1 litre of ice-cream

  • 2 large eggs
  • 150g sugar
  • 200ml cream
  • 300g cream cheese
  • 50g crumbled biscuits (eg ladyfingers)
  • 125g caramel cream (eg from San Ignacio)

 

Prepare your ice cream maker according to the manufacturer information.

Beat the eggs in a large bowl for 1-2 minutes until they are creamy. Gradually add the sugar and beat for about another minute. In a second bowl, mix the cream cheese until creamy, then stir in the cream. Combine both bowls and stir until everything has mixed well. Leave to chill for 1-2 hours in the refrigerator.

Pour into the ice cream maker and freeze for 30-45 minutes, depending on the machine. Add half of the ice cream to a freezer-safe container. Spread half of the caramel cream and biscuit crumbs on the ice and mix lightly with a fork. Add the remaining ice cream on it, cover it with caramel and biscuits and store in the freezer until ready to serve.

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Whether serving alone or together with a warm chocolate cake – this is a world class dessert and insanely delicious!

 

Remain sweet & HAPPY ICECREAM MAKING!

xx Kristin