Honeybush Vanilla Tea Creme Brulee

My inspiration for this recipe is the Electrolux Tea Party Top 9 Takeover. Along with other featured publishers, I was asked to create a tea-party themed recipe for this event. For every submission, Foodbuzz is donating $50 to the Ovarian Cancer Research Fund. Not only does this sound like sooo much fun, it also supports and extremely important cause. You can find more information and donate here at Kelly Confidential.

I have always wanted to make creme brulee. It is one of my favorite desserts! I also am a huge tea fanatic and am in love the Honeybush Vanilla Herbal tea from Teavana. I love sipping this tea whenever I am eating dessert. It's crazy how it makes everything taste much sweeter, especially biscotti or cookies! So I thought it would be perfect to add the tea to add a nice twist to a classic dessert!

With a little help from my mom's tea cup collection, and from the blowtorch I bought with a giftcard I won on Liv Life's blog, I was able to create this wonderful dessert that represents a lovely tea party!

Honeybush Vanilla Tea Creme Brulee
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
2 teaspoons honeybush vanilla loose leaf tea
1 1/2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup sugar
1 teaspoon vanilla extract
4 large egg yolks
sugar for topping (about 1 teaspoon each)

Heat oven to 325 degrees.

Mix whipping cream, milk, sugar, vanilla, and tea in a medium saucepan. Heat over med-hi heat and bring just to a boil. Remove from heat and cover. Let the mixture steep for 15 minutes.

Strain mixture into a large bowl to remove tea leaves. Whisk yolks, and slowly add to cream mixture. Pour into 6 oz ramekins.

Bake in a water bath. (Arrange ramekins in a metal pan with tall sides, pour water in pan to 1/2 up the sides of the ramekins)

Bake just until center of custards wiggle when pan is moved. I baked them about 35 minutes. Remove from water and let cool to room temperature. I then moved my custard very carefully to the tea cups and let them cool in refridgerator. Once ready to serve, sprinkle with 1 tablespoon of sugar and blowtorch. If you leave them in the ramekins, you can place them under the broiler instead.

Enjoy!