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!

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Blueberry Pancakes with custard

I decided to start #PANCAKEAPRIL with a classic: Today we’re gonna make oldfahsioned blueberry pancakes with vanilla custard – and they almost taste like grandma’s!

 

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Blueberry Pancakes

makes 12

  • 1 cup flour
  • 3 tbsp sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 4 tbsp melted butter
  • 1 egg
  • 3 oz blueberries

Heat pan on medium heat.

Combine dry ingredients. Then add sour cream, milk, butter and egg. Drop batter into pan, about 1/4 cup for each pancake and drop some blueberries onto batter. Flip once blubbles appear on the surface and cook the other side as well.

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Vanilla custard

makes about 300ml

  • 270ml milk
  • 30ml cream
  • 2 egg yolks
  • 15g bourbon vanilla sugar (or plain sugar and the mark of one vanilla bean)
  • 1 teaspoon cornflour

Mix milk and cream and bring to boil. Meanwhile whip up egg yolks with sugar and cornflour. Gently add the hot milk to the egg yolk, stirring all the time, until it’s thickend.

Serve  with pancakes!

 

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What are your kitchen classics? Are there any recipes you inherited from your grandparents?

 

The next recipe will be on here soon, so stay tuned and HAPPY #PANCAKEAPRIL!

xo Kristin