David’s Tea-Infused Creme Brulee

Preheat oven to 325 F. Lightly butter 4 small ramekins. Set them aside.

Beat egg yolks and 1/2 cup sugar in a medium heatproof bowl to blend.

Bring cream, milk and tea to a simmer in a medium saucepan over medium high heat. Once it comes to a simmer, remove it from the heat and set aside and let it steep for 5 minutes. Then pour the mixture through a sieve into a bowl. Gradually whisk the hot cream mixture into the yolk mixture. Stir in the Amaretto.

Divide the custard among the prepared dishes. Set the ramekins in a large baking pan. Add enough hot water to the pan so that it comes halfway up the sides of the ramekins. Put the pan (with the ramekins and water inside) into the preheated oven and bake until just set in the middle about 35-40 minutes. Remove the pan from the oven and remove ramekins from the water. Cool and the refrigerate until cold or overnight.

Preheat broiler or have ready a kitchen blow torch. Arrange the dishes on a baking sheet if broiling and sprinkle 1 1/2 teaspoons of sugar on each custard. Broil until sugar browns or alternatively use the torch to brown the sugar. Watch them closely so as not to burn. Refrigerate for at least 1 hour or up to 6 hours.