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
Ingredients450ml whipping cream 450ml fresh milk 200g sugar 12 egg yolks 50g Dilmah Earl Grey tea leaves 200g dark chocolate |
MethodPreheat 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
Ingredients250g sugar 250g glucose 250g butter 150g bread flour 100g dried coconut |
MethodMix 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
