Jasmine Tea Creme Brulee

• 90 ml Milk
• 240 grams Heavy cream (38%)
• 15 grams Jasmine tea
• 75 grams Egg yolk
• 60 grams Granulated sugar
• 1 Granulated sugar (for torching)

1. Boil together the A ingredients and add the jasmine tea.
2. Cover the mixture with cling film and let it sit steaming for 5 minutes.
3. Strain the mixture before returning it to the heat, then boil.
4. Combine all of the B ingredients in a bowl and beat them together until pale.
5. Stir the mixture from Step 3 into the mixture from Step 2 and strain again.
6. Remove any scum from the mixture and pour into cocottes or similar containers.
7. Place the containers into a tray filled 2/3 with 55C hot water.
8. Preheat the oven to 180C then place the tray inside and steam-bake for 20-25 minutes.
9. When the brulees have baked, let them cool and sprinkle some granulated sugar over the top.
10. Crisp the tops with a blow torch to complete.

milk, heavy cream, jasmine tea, egg yolk, sugar, sugar

Taken from cookpad.com/us/recipes/145334-jasmine-tea-creme-brulee (may not work)