About this project
CRÈME BRÛLÉE AU THÉ EARL GREY
The flavour of the Earl Grey tea is preserved in a cold infusion overnight.This will prevent the crème brûlée from tasting too tannic and allow the black tea and bergamot to express their true flavours.
Serves 8 / Preparation time: 20 minutes / Infusion time in the fridge: 12 hours (overnight) Baking time: 50 minutes – 1 hour at 110°C/225°F/Gas Mark 1/4 in a bain-marie (see page 24) Cooling time in the fridge: 4 hours / You will need 8 x 8cm ramekins and a high-sided baking tray
Patisserie by Murielle Valette
Published by Little, Brown and Company
This book is a tribute to French Pâtisserie. It is also a manual to learn how to successfully and easily make traditional French desserts at home. It's written for all people who love to bake and want to do it like the professionals do. From beginners to more advanced, everyone can do it. The author is a professional French pastry chef who wants to share her passion and talent for baking.
In this book you will discover:
An easy way to make traditional French Pâtisserie at home.
Richly illustrated and simplified step by step recipes and techniques.
All the secrets you've always wanted to know about French baking.
Professional tips that make baking easier.
The classic recipes of French Pâtisserie.
How to impress your friends with your skills at baking traditional French food.
The night before, put the milk and cream in a bowl and stir in the loose Earl Grey tea leaves. Cover the bowl with cling film and place it in the fridge for 12 hours to make a cold infusion.
The following morning, pass the Earl Grey infusion though a double muslin or a fine cloth.
In a large bowl, whisk the egg yolks with the caster sugar for 1 minute. Bring the sieved milk, cream and tea infusion to the boil and poor it slowly on the top of the yolks and caster sugar, stirring continuously.
Pass the crème brûlée mix through a very fine sieve and skim the surface using a ladle or a tablespoon.
Place 8 ramekins in a high-sided baking tray and fill them with the mix. Pour 3cm of boiling water into the bottom of the tray and bake the crèmes brûlées in a static (fan turned off) oven. Alternatively, cling film the baking tray with a heat-resistant cling film all the way around to make it airtight and bake them in a fan oven.
After 45 minutes, shake the tray gently, and keep checking every 5 minutes until the cream is set like a jelly, gently moving in the middle. (Remove the cling film). Cool in the tray for 15 minutes at room temperature then put the crèmes brûlées in the fridge for 4 hours.
Dry the top of the crèmes brûlées with kitchen paper if needed, cover them with a thin layer of caster sugar and caramelize them using a blowtorch.