David’s Tea infused Creme Brulee

Instructions

1. Preheat oven to 325 F. Lightly butter 4 ramekins. Beat egg yolks and 1/2 cup sugar in a medium bowl to blend. Bring cream, milk and tea to a simmer in a medium saucepan over medium high heat. Let steep 5 min. and then put the mixture through a sieve. Gradually whisk in the hot cream mixture into the yolk mixture. Stir in the Amaretto.
2. Divide the custard among the prepared dishes. Set in a large baking pan. Add enough hot water to the pan so that it comes halfway up the sides of the dish. Bake until just set in the middle about 35-40 min. Remove from the water. Cool and refrigerate until cold or overnight.
3. Preheat broiler or have ready a kitchen blow torch. Arrange the dishes on a baking sheet if broiling and sprinkle with 1 1/2 tsp. sugar on each custard. Broil until sugar browns or alternatively use the torch to brown the sugar. Watch them closely so as not to burn. Refrigerate for at least 1 hour or up to 6 hours.
4. Bon appetite!