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Chamomile crème brulee is an excellent fusion of floral notes and creaminess. The dessert consists of infused custard with vanilla flavorings and caramelized sugar crust. Each bite will fill your mouth with a burst of velvety custard and the charm of chamomile. The following recipe helps you delight ideally to treat your taste buds.
Ingredients To Make Chamomile Creme Brulee
- Heavy cream
- Chamomile tea
- White sugar
- Vanilla extract
- Sea salt
- Egg yolks
Ingredient Notes and Variations
Heavy cream: Choose quality heavy cream with full fats for a luxurious and velvety texture. You can blend heavy cream and whole milk for a lighter texture.
Chamomile tea: The fragrant chamomile tea is essential for infusion. You can also experiment with loose-leaf chamomile or a blend of tea—and herbs for complex flavors.
White sugar: One of the best choices to make a caramelized crust. However, you can try other variations, like brown or raw sugar, for a subtle undertone.
Vanilla extract: It helps to enhance the vanilla notes in crème burlee. For pronounced flavors, you can use vanilla beans.
How To Make Chamomile Creme Brulee?
1: Tea Preparation
- Preheat the oven to 325°F.
- Take a saucepan. Pour heavy cream and tea into the saucepan.
- Warm up the mixture until it comes to a simmer.
- Then remove from heat.
- After covering for a full fifteen minutes, strain the tea.
2: Custard preparation
- Mix sugar and eggs until fluffy.
- Mix strained cream and tea infusion.
- Add vanilla and sea salt, then beat well.
3: Baking Process
- Divide the batter into ramekins.
- Fill half with water and bake at 325 degrees Fahrenheit for 45-55 min.
- Once baked, remove the creme brule and let it cool.
Chamomile Crème Brulee
Ingredients
- 4 cups heavy cream
- 2 sachets of chamomile tea
- ¾ cup white sugar (1/2 + 1/4 cup)
- 1 teaspoon pure vanilla extract
- 1 pinch of sea salt
- 6 large egg yolks
Instructions
- Preheat oven at 325°F.
- Add Cream and tea to the saucepan and heat until boiling.
- Remove saucepan from heat, then cover with tea leaves. After covering for a full fifteen minutes, strain the tea.
- In a bowl, mix sugar with egg yolks until fluffy.
- Pour the mixture evenly onto the tin. Bake for 45-55 minutes.
- Sprinkle sugar on top while serving. Then, caramelize with a kitchen torch or broiler.
