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Chocolate Earl Grey creme brulee

Chocolate Earl Grey creme brulee


Try a chocolate twist on the traditional creme brulee.  The pairing of the dark chocolate works wonderfully with the Earl Grey tea and the coconut tuile is a fantastic accompaniment.

Creme brulee

Ingredients

450ml whipping cream

450ml fresh milk

200g sugar

12 egg yolks

50g Dilmah Earl Grey tea leaves

200g dark chocolate

Method

Preheat oven to 150°C.

Mix egg yolks, sugar and dark chocolate in a mixing bowl.

Boil Earl Grey tea with the cream and milk, strain out the tea leaves and add the egg, sugar and chocolate mix.

Mix all together.

Pour into moulds and bake in preheated oven for 45 minutes.

Coconut tuile

Ingredients

250g sugar

250g glucose

250g butter

150g bread flour

100g dried coconut

Method

Mix all ingredients in mixing bowl except glucose.

Then add the glucose and mix together.

Spread it on silicone and bake in an oven at 170°C until brown.

Recipe courtesy of Dilmah

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