Crème Brulee with Chocolate Turmeric, Ginger and Almond tea
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Peter Kuruvita
- Sub Category Name
Food
Desserts
- Recipe Source Name
Christmas Recipe Brochure
- Festivities Name
Christmas
Ingredients
- 400g Cream
- 4 Yolks
- 4 tbsp Castor Sugar
- 5 Dilmah Chocolate, Turmeric, Ginger & Almond Infusion
- 100g Good Quality 65% Dark Chocolate
Methods and Directions
- Bring cream to a boil.
- Add 4 tea bags and steep for 10 minutes and remove the tea bags.
- Add the last bag opened up and mix through.
- Add the chocolate and whisk till the chocolate has melted and infused.
- Whisk eggs, yolks and sugar.
- Pour heated cream over the yolks.
- Place the mixture into a double boiler and whisk for 10 minutes with the flame on low till the mixture thickens.
- Do not overcook or the eggs will scramble!
- Pour into moulds and set in the fridge for 4 hours or overnight.
ALL RIGHTS RESERVED © 2025 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 28/04/2025
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