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!

Peach Iced Tea & Summer DIY Ideas

Hello my favourite Zebras!

Even if the weather does not feel like it – summer is just around the corner. Soon it will be crazy hot again and then we’ll need some delicious refreshment.. and what could be better than home-made iced tea?

I must confess: Iced tea is something of a guilty pleasure for me, a drink that I really love me but have too rarely because the brands in the grocery stores are just too unhealthy. The only solution to this dilemma – do it yourself! So far I’ve never really known how to do that but now I have a fantastically simple recipe. Should I tell you how to make it?

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Peach iced tea with blackberries 

for 2 litres of iced tea

  • 1 kg ripe peaches
  • 1 handful of blackberries
  • 2l water
  • 150g sugar (or roughly to taste)
  • 6 bags of green tea
  • fresh fruit (eg lime and nectarines)
  • ice cubes

Wash and remove the stones from the peaches before cutting them into chunks. Wash blackberries also and put together with the peach pieces in a large pot. Add sugar and water, mix well and bring to a boil.

Once it’s boiling reduce the heat, add the tea bags and simmer with the lid closed for about 10 minutes. Let it stand until it’s cooled down, then strain the tea trough a large sieve. Pour into a large container or bottle. Store in the refrigerator until ready to serve and then enjoy with ice and fresh fruit.

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The garland in the background consists of some newspaper, string and paint. Simply cut out small circles (a glass is a great template) and fold in half. Paint with colourful acrylic paint to give it a citrus look and allow to dry thoroughly. Fix on twine with craft glue and tadaaaaa – an easy peasy summer garland!

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The second mini DIY is the lovely vase of peonies – all you need for this is an old glass jar and some nail polish. Simply paint many, many small colorful dots on the glass and let them completely dry! And then, of course, fill the jar with pretty things.

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Do you also like iced tea? Or do you have perhaps other decorating ideas for me?

Have a wonderful week & HAPPY ICED TEA MAKING!

xx Kristin

[December 17] Chai cake

Fräulein Zebra Xmas

 

Those days before christmas can be really stressful and crazy. So let’s take a break together and drink a cup of coffee – I even brought some cake with me:

 

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Chai Cake

 

In our home christmas time wouldn’t be the same without spice cake. This recipe is as yummy as the classic but with a modern twist. So bring on the chai, chocolate and honey & start baking!

 

Chai Cake

  • 250g butter
  • 4 eggs
  • 100g sugar
  • 40g honey
  • 1 teaspoon cinnamon
  • 250g flour
  • 2 teaspoon baking powder
  • 150g chilled semisweet chocolate
  • 150ml + 2 tbsp strong chai tea
  • 125g powdered sugar

Preheat oven to 360°F (fan-forced). Separate eggs, beat egg white until stiff. Whip up butter, egg yolks, sugar, honey and cinnamon. Mix and sift flour and baking powder. Grate chocolate. Add everything to the butter mix. Add tea and stirr well, then fold in the beaten egg whites.

Grease and flour a 30x40cm baking pan. Pour the batter into the pan and spread evenly. Bake for 20 minutes and let cool completely. Mix powdered sugar and 2 tbsp of chai tea to make the icing. Drizzle onto the cooled cake. Let the icing dry, then cut the cake into little squares and serve!

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Believe me, this cake will be gone in no time at all! What is your “Must-Bake” during the holiday season?

Take care & HAPPY BAKING!

xo Kristin