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Betty Bossi Koch-Center
4 ovenproof ramekins, each approx. 150 ml
How it's done
Bring the cream, milk and teabags to the boil in a pan. Remove the pan from the heat, cover and leave to steep for approx. 5 mins. Remove the teabags. Using the whisk on a hand mixer, beat the egg yolks and sugar for approx. 2 mins. until light and creamy. Slowly pour in the milk while stirring, pour into the ramekins. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.
To cook in the oven
Approx. 50 mins. in the centre of an oven preheated to 150°C. Remove the ramekins, leave to cool, cover and chill for approx. 2 hrs.
Heat the butter in a pan. Add the pears, tea, sugar and lemon juice, simmer the pears for approx. 5 mins. until just soft.
Sprinkle the sugar evenly over the crème just before serving, caramelize with the flame on a blowtorch. Serve the crème brulée with the pears.
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