Keemun Hao Ya Crème Brûlée

Serves 4-5


  • 3 Cups
    38% Fat Whipping Cream
  • 3 Teaspoons
    Tealeaves Imperial Keemun Hao Ya Tea (Master Blend No. 3517)
  • 200 Grams
    Egg Yolks (Approximately 10 Yolks)
  • 200 Grams
    Granulated Sugar
  • Garnish
    Extra Sugar


  1. Bring to the whipping cream to a boil.

  2. Add: Tealeaves Imperial Keemun Hao Ya tea and turn off stove. Infuse for 1 hour.

  3. Bring the mixture back to a boil.

  4. In a separate bowl, whisk: egg yolks and sugar together.

  5. Pass the infused cream through a fine mesh strainer. Mix in the egg yolk mixture. Stir well.

  6. Preheat the oven to 250°F.

  7. Pour the crème brûlée mixture into individual ramequins. Place the ramequins into a water-filled deep tray.

  8. Place the tray in the oven and bake for about 40 minutes, or until the crème brûlées set and achieve the consistency of a pudding.

  9. Remove from the oven and allow to cool down. Place in a refrigerator for 2 hours.

  10. Once ready to serve, sprinkle the top of each ramekin with about 2 tablespoons of granulated sugar.

  11. Remove excess sugar. Using a blow torch, caramelize the top of the crème brûlées. Bon Appétit!


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