Desserts - Comp #5

Green Tea & Lemon Myrtle Crème Brulee

Sara’s Story

I am not a dessert person, not at all. If dining out, often when others are having dessert, I will opt for the cheese plate. It will take something exceptional to head for something sweet, but there is one general exception. Crème brulee, if I see it on the menu, then there is a high chance it will be chosen. The magic of cracking through that thin toffee layer to get to a creamy custard wins me over every time.


Serves 6

300ml cream
300ml milk
4 green tea and lemon myrtle tea bags
6 egg yolks
1/4c caster sugar
extra caster sugar to top


1. Preheat oven at 150 degrees C. Place a folded over tea towel in an large roasting pan. Place six 160ml ramekins on top of the tea towel.
2. Place milk, cream and tea bags in a medium pot. Bring the mixture to scalding point and set aside.
3. In a medium bowl whisk egg yolks and sugar until thick and creamy.
4. Remove tea bags from milk/cream mixture. Pour mixture in to the egg mixture while whisking.
5. Strain mixture in to a pouring jug. Evenly pour among the ramekins. Pour enough boiling water in to the roasting pan to reach halfway up the sides of the ramekins.
6. Bake for 40 minutes until just set. Remove from oven and transfer ramekins to a wire rack until cooled. Cover with plastic wrap and place in fridge to chill.
7. When ready to serve, remove plastic wrap and sprinkle the brulees evenly with caster sugar. Use a kitchen blow torch to melt the sugar until it bubbles and caramelises. If you don’t have a torch, place brulees under a hot grill for a minute or two to achieve the same result. Serve immediately.