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We've teamed up with Adam Handling, Head Chef and Owner of The Frog, east London, to create the king of puddings: a crème brûlée. A whizz in the kitchen and ever dreaming up innovative new flavour pairings, we’ve challenged Adam to create, not only this delicious treat, but four fabulous dishes, including two mains and two desserts, using Newby's fine blends. The beauty of these perennial tea-based recipes? Whether you're an expert chef or total novice in the kitchen, you can try them at home, whenever you fancy cooking up a storm. Today, Adam's whipping us up a classic crème brûlée with a unique and flavourful twist using one of our luxury loose leaf blends...

Apple Strudel Crème Brûlée

Ingredients

  • 7 free-range egg yolks
  • 110g/4oz caster sugar
  • 2 vanilla pods, seeds only
  • 20g Newby Apple Strudel loose leaf tisane
  • 250ml/9fl oz whole milk
  • 750ml/1¼ pint double cream
  • 55g/1¾oz demerara sugar

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Method

Preheat the oven to 120C/250F/Gas ½. For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined. Add the milk and cream and whisk until well combined. Ladle the mixture into ramekins and place the ramekins into a deep roasting tin. Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set. Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm. When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside.