Teeccino Crème Brûlée

Category: Desserts
Difficulty: Easy
Servings: 8 4oz ramekins

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As the most prolific of the French classic desserts, the Crème Brûlée makes a spectacle out of ‘burnt cream’ by using the esteemed brûlée torch to create the hard caramel shell that conceals a silky smooth, vanilla-kissed cold custard underneath. Using Teeccino Tremella Tulsi adds a bit more sophistication to an already sophisticated dessert even though this crème brûlee is way easier to make than it looks! Subtle tones of cardamom elevate this easy-to-make custard and by simply using the broiler element in your very own oven, you can create the same window of caramel on top just waiting to be cracked with your spoon!

Ingredients

6 egg yolks
2 large eggs
¾ cup sugar (or non-caloric Swerve® sugar replacement)
1 pinch salt
1 ½ cups whole milk (2% is okay)
2 ¾ cups whipping cream
3 tbsp [Teeccino Tremella Tulsi Cardamom Mushroom Herbal Coffee] grounds
Superfine sugar for bruléeing

Teeccino Tremella Tulsi Cardamom

Enjoy the aromatic flavor of cardamom accenting Tremella, the tropical ‘snow’ mushroom (500mg extract) that promotes lasting beauty & healthy skin from the inside out paired with stress relieving Tulsi (aka Holy Basil), the ‘Queen of Herbs’ in Ayurvedic herbal medicine. Teeccino Mushroom Adaptogen blends pair health-promoting mushrooms with adaptogenic herbs to enhance their combined wellness benefits, helping your body adapt to any kind of stress.

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Instructions

Prep Time: 30 Minutes , Cook Time: 35 Minutes , Calories per serving:440

Preheat the oven to 325F.
Whip egg yolks, large eggs, sugar, and salt in a bowl until light yellow and fluffy.
In a medium saucepan, heat milk, cream and Teeccino grounds over medium high heat until just scalded, do not boil. Reduce heat to simmer for 10-15 minutes.
Whisk the heated mixture into the egg mixture a little at a time until half of the hot milk mixture is incorporated.
Mix the half and half mixture with remaining hot milk mixture and return to the stove over medium heat.
Stir with a wooden spoon until slightly thickened; about 6 minutes.
Strain the mixture into 8 4oz ramekins
Place ramekins in a baking dish just large enough to hold them all and add enough hot water until halfway up the sides of ramekins.
Cover the baking dish lightly and bake until custard is set but still quivers in center; approximately 35 minutes.
Remove ramekins from the water bath and refrigerate until completely cool.
Before serving dish, sprinkle tops of custard with superfine sugar (or sanding sugar) and use a brûlée torch to melt the sugar to a bubbling golden brown (if you do not have the torch, use the top broiler in your oven on the highest temperature setting and broil until the custard tops are melted and caramelized; about 35 seconds. Keep close watch as sugar can burn easily and if overheated, the custards will split underneath the caramel.
Serve once the brûléed tops are hard, adding berries and any other topping desired.