top of page

Passion Fruit Tea Crème Brûlée



About the Recipe

A crunchy, creamy, cool dessert with a hint of tea.


1 3/4C heavy cream

3 egg yolks

1/3C sugar +more for on top

1Tbsp + 1Tsp passion fruit tea leaves


1: Preheat oven to 325 degrees Fahrenheit.

2: Add tea to the heavy cream, steep for 5 minutes, then add to the stove over low heat, stirring occasionally, and heat until just below boiling. I like the tea to steep for a minimum of 10 minutes for the whole process.

3: In a bowl, whisk together egg yolks and sugar. Slowly pour in the heated cream while whisking. Be careful not to scramble the eggs.

4: Pour mixture into ramekins. Place ramekins in a deep dish or sheet tray and fill halfway up with hot water. Be careful not to get any water into the custard.

5: Bake in the oven for 35-50 minutes. You want the outside to be set and the center to be a little jiggly. Allow it to cool in the refrigerator for a minimum of 4 hours.

6: When ready to eat, add sugar to the top and torch the sugar to get it crunchy. Enjoy!

bottom of page