I was standing in my good friend's pantry a little while ago and I noticed some chamomile tea. I stood there thinking, "Hey, wouldn't it be cool to do a dessert with chamomile and honey?" Then I forgot about it. Until a few days ago when I really wanted to bake. Then I remembered my little epiphany and pioneered this brainchild:
Chamomile and Honey Creme Brulee
Makes four 6 oz creme brulees
You will need:
A kitchen torch
Four 6 oz ramekins AKA those cute little ceramic dishes --> check out bed, bath and beyond or willams sonoma if you have trouble finding them
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5 egg yolks
1/4 cup sugar
1/4 cup honey
1 pint heavy cream
3 chamomile tea bags
Extra sugar for the tops
1. Measure out your ingredients. Separate the egg yolks into a bowl. Save the whites for something delicious like chocolate mousse. :) Pour the cream into a small pot and add the tea bags. Turn the cream on low heat so the tea bags will steep and the cream can scald.
2. While the cream is scalding, add the honey and sugar to the egg yolks and beat vigorously with a whisk until the mixture is pale and smooth.
3. Remove the tea bags from the cream (squeeze all of the flavor out before you throw them away!) and pour slowly into the egg mixture, whisking continuously.
4. Pour into ramekins that have been placed in a baking dish. Pour water halfway up the ramekins. Cover with foil and bake at 325* for 35-45 minutes, or until the centers are set, but still jiggle slightly.
Just after removal from the oven
5. Chill the creme brulee in the fridge for at least 4 hours, or overnight.
6. To caramelize the tops: Pour sugar on top of the creme brulee and move it around, dumping out the excess sugar. Using a kitchen torch hold the flame just above the top and move it around slowly to caramelize. Be careful not to burn the sugars, especially around the edges where it burns more easily.
Serve in the ramekins. Fresh berries on top are a nice touch!
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