for 4 person

Crème

3 dl	full cream
1 ½ dl	milk
2 bag	Chai Tea
4	fresh egg yolks
50 g	sugar

Pears

1 tbsp	butter
2	pears, deseeded, thinly sliced
1 bag	Chai Tea, contents only
1 tbsp	sugar
1 tbsp	lemon juice

To caramelize

2 tbsp

coarse cane sugar

How it's done

Crème

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.

Pears

Heat the butter in a pan. Add the pears, tea, sugar and lemon juice, simmer the pears for approx. 5 mins. until just soft.

To caramelize

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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