Keemun Hao Ya Crème Brûlée

Four Seasons Pastry Chef, Bruno Feldeisen, is best described by his saying:

"Food comes from exploration, but dessert comes from the soul." – Bruno Feldeisen

From chocolatier at world-famous Chef Alain Ducasse in France to his nomination for the coveted James Beard “Outstanding Pastry Award” while at Four Seasons New York, Chef Bruno’s travels through Shanghai, Washington, DC, San Francisco and Vancouver culminate in his nostalgic powers of great dessert. Here he shares his latest tasty creation of Imperial Keemun Hao Ya Créme Brûleé.


Enjoy! We know we did!

“Food comes from exploration, but dessert comes from the soul.”

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!

Tea in recipe


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