I posted this almost 2 years ago (wow, can’t believe I’ve been blogging for that long). Anyway I dug it out of the backwaters of this blog for Meeta’s Monthly mingle “Coffee & Tea”. Take a look at her site for this great tea and coffee inspired recipes.

Here are some other tea inspired recipes on this blog:

Green tea & raspberry ice cream sandwich

A nice cup of tea & biscuit

Scones & clotted cream

Post from November 2006:

So I thought it was just the English who are crazy about tea. Pas vrai! This week I went to ‘Le festival du Thé’. Tons of tea, non of your cheap stuff. Lot more upmarket, hand picked in moonlight…Well you get my gist. Anyway in honour of all the free tea bags I got. I thought I’ld make something more than a cup of tea. I tried doing this with a fancy green tea but the flavours didn’t work so well. Go with your bog standard English ‘black’ tea, even PG tips will do. The tea flavour complements the creaminess of this dessert well.

Thé crème brûlée

2 x tea bags
2 x tbsp caster sugar
400ml double cream
4 x egg yolks
caster sugar for topping

Set oven at 170°c. Boil some hot water enough for the ‘bain-mairie’.
Bring cream to boil, switch off heat. Add tea bags, brew for 5 – 8 minutes, depending on how strong you liike your tea. Meanwhile ‘blanche’ = whisk yolks with sugar. Add hot tea/cream mixture to yolks. Whisk at the same time otherwise you’re get scrambled eggs.
Pour mixture into 4 ramekins or 4 small tea cups. Place in tin and pop it into the oven for 10 minutes. Chill overnight. Before serving sprinkle even layer (about 5mm thick) of sugar and set under grill on the highest heat. Watch carefully. Turn ramekins if the caramel isn’t browning evenly. Wait for caramel to set before serving.