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Crème Brûlée with Green Tea

Pour 200ml of 80°C hot water through 1 teabag and infuse it for 2 minutes. Enjoy the half of the tea, because you just need 100ml for the recipe.

For the creme brulee, scrape out the vanilla pod and heat the pith with milk and 50ml tea infusion in a saucepan. Preheat the oven to 100° C convection. Meanwhile beat the egg yolks with 40g coconut sugar and mix in the whipped cream. Finally, pour in the warm milk gradually while stirring. Then pour the liquid into ovenproof, flat molds, place them on a baking tray filled with water and cook for 1 hour. Afterwards, keep the crème brûlée cold for several hours.

In the meantime peel and cut the pineapple into pieces. Put them into a casserole dish and pour over the remaining 50ml tea infusion and 50g coconut sugar. Place in the oven and bake for 40 minutes at 100°C. Before serving, sprinkle the crème brûlée with the remaining coconut sugar (70g) and caramelise with a flame beer. Garnish with some fried, warmed pineapple pieces. (Recipe and photo by Lisa Hauser from www.kochmitherz.com)

Ingredients for 2 portions:

  • 150ml whipped cream
  • 50ml milk
  • 50ml Bio Exotic Green
  • 110g coconut sugar
  • 1 vanilla bean
  • 2 egg yolk

Ingredients for the pineapple: