Скачать или смотреть A PROFESSIONAL PASTRY CHEF'S Take On THAI TEA Creme Brulee

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INGREDIENTS:
Heavy cream 6.6oz
Thai tea 10g
Milk as needed to rescale to 6.6oz
Granulated sugar 1.65oz
Yolks 2ea
Extra sugar as needed for caramelization

METHOD:
1. Bring cream to a boil.
2. Steep Thai tea in cream for 10 minutes.
3. Strain Thai tea cream. Rescale cream in pot. Add enough milk until total mixture reads 6.6oz.
4. Bring the cream and 1/2 the sugar to a boil. Set aside.
5. Whisk the yolks with the remaining sugar.
6. Temper the hot milk into the yolks. Do Not Aerate
7. Strain the mixture. Deposit custard into ramekins which are placed in a larger tray.
8. Remove large bubbles with a blow torch, use a spoon for foam.
9. Near the oven, add hot water to the holding tray to create a hot water bath for the creme brulee.
10. Bake at 300F for 40 minutes or until the custard jiggles like jello.
11. Once fully cooked, allow creme brûlée to chill completely.
12. Evenly coat the surface of each creme brulee with about a 1/2 tbsp of sugar. Torch to caramelize.
13. Once sugar sets, enjoy!



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