Carolina Kitchen: Sweet peach tea creme brulee

P-KITCHEN-PEACH TEA CREME BRULEE.transfer_frame_12394.png
Photo: WLOS

By Chestnut executive chef & pasty chef, Heather Gressett


  • 1 1/2 cups heavy cream
  • 1/2 c milk
  • 1 vanilla bean, split lengthwise
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 1/2 cup sugar, more for topping
  • 1/4 c loose leaf peach tea or tea of choice
  • Fresh fruit for garnish(optional)


  1. Heat oven to 325 degrees.
  2. In a saucepan, combine cream, milk, sugar, vanilla bean and salt and cook over low heat just until hot.
  3. Let sit for a few minutes, then discard vanilla bean.
  4. In a bowl, beat yolks. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
  5. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with water halfway up the sides of the dishes.
  6. Bake for 30 to 40 minutes, or until centers are barely set.
  7. Cool completely.
  8. Refrigerate for several hours and up to a couple of days.
  9. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.
  10. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler.
  11. Cook until sugar melts and browns or even blackens a bit, about 5 minutes, or use a blow torch if you have access to one.
  12. Serve with fresh peaches or other fresh fruit if available.