"Constant Comment" Creme Brulee
2 cups heavy cream
1 vanilla bean
4 Bigelow Constant Comment Tea
6 egg yolks
1/3 cup sugar (superfine or baker's sugar)
3 tbsp. finely grated orange zest
Recipe submitted by Gwen Alley
Bigelow Recipe Contest 2011
Preheat oven to 300˚. Place six 4 oz. ramekins
in a baking pan and set aside.
In a saucepan, heat cream with vanilla bean and tea bags over
medium-low heat to just under boiling and allow to brew for about
10 minutes. Squeeze out the tea bags and discard.
Whisk egg yolks, 1/3 cup sugar, 2½ tbsp. of orange zest
until smooth. Whisk about 1/3 of the hot cream into the tea
and egg mixture. Return the mixture to the saucepan and whisk
over low heat until it coats the back of a spoon.
Pour the custard into the ramekins. Fill the baking pan
with boiling water to half the height of the ramekins. Bake
until set, about 50 minutes. Place the covered ramekins on a
rack to cool in the refrigerator for about an hour until well
Just before serving, blend the remaining orange zest with super
fine sugar. Shake 1 or 2 tsp. of the orange sugar evenly over
the custards and caramelize with a torch by passing the flame
lightly over the sugar until it melts and turns golden brown.
You can also caramelize the sugar under the broiler. Place
the ramekins on a baking sheet adjusted so that the surface of the
custard is 4 to 6 inches from the broiler. Broil until the
sugar begins to bubble and clarifies to golden brown. Watch
carefully, you don't want to burn the sugar.