The Most Delicious Mango Tango Tea Infused Creme Brûlée Recipe
by Yvonne Robertson on May 19, 2021
Here at Sahara & Co we are cooking up new recipe ideas to use with our tea's. Our inspiration for this recipe comes from our "Refreshing" tea collection. With summer just around the corner we are thinking about all of our fruity teas like Pineapple Passion, Strawberry Moringa, Orange Blossom, Papaya Paradise and Mango Tango which are enjoyed warm but absolutely fantastic as natural Iced Tea's for spring and summer! They are also perfect for summer drink and dessert recipes.
Sahara & Co teas are free of additives or added sugars and can be infused into numerous different recipes when you want to kick up the flavour. The refreshing fruit teas work especially well with desserts.
One dessert recipe developed in Sahara & Co's test kitchen that we are sure you will absolutely love is our Mango Tango infused Creme Brûlée. We found infusing the Mango Tango tea leaves with the creme enhanced both the scent and flavour of the regular Mango Creme Brûlée recipe. Giving it the extra tanginess and natural sweetness, taking it to the next level of awesomeness.
Making Creme Brûlée can seem intimidating but this recipe is easy to follow and it makes a delicious spring/summer refreshing dessert. Adding the tea leaves and infusing it in is really simple - we are sure you will find the extra step worth it.
Of course this dessert pairs beautifully with a warm cup of Mango Tango tea or as an Iced Tea!
- MANGO TANGO CREME BRULEE
- YIELD : Makes 6 servings
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 vanilla bean, halved lengthwise
- 2 cups heavy cream
- 1 1/2 cups diced (1/4-inch) firm-ripe mango (from 1 1/2 pounds)
- 3 tablespoons Sahara & Co's Mango Tango Loose Leaf Tea
- 3 tablespoons turbinado sugar such as Sugar in the Raw
- 6 (4-ounce) flameproof ramekins
- Preheat oven to 325°F.
- Whisk together yolks, granulated sugar, and salt in a bowl until combined well.
Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod. Too infuse the cream with the tea add 3 tablespoons of Mango Tango tea leaves to saucepan with the cream. Heat over moderate heat until hot but not boiling. Take cream mixture off stove top and strain through sieve into another small mixing bowl to ensure tea leaves are removed. Discard pod as well.
- Add mango tango tea infused cream mixture to egg mixture in a slow stream, whisking until combined.
- Spoon 1/4 cup mango into each ramekin. Pour custard through a fine-mesh sieve into a bowl, then ladle over mango. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of oven until custards are just set, 35 to 40 minutes. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
- Preheat broiler to 325°F.
- Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan 5 to 7 inches from heat until sugar is caramelized, 2 to 3 minutes.
A blowtorch can be used to caramelize the sugar topping instead of the broiler.