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Four Seasons Hotel Chef Bruno’s Keemun Hao Ya Crème Brûlée

Feb.03.2014

Four Seasons Pastry Chef, Bruno Feldeisen, is best described by his saying:

Food comes from exploration, but dessert comes from the soul.

Bruno Feldeisen

From chocolatier at world-famous Chef Alain Ducasse in France to his nomination for the coveted James Beard “Outstanding Pastry Award” while at Four Seasons New York, Chef Bruno’s travels through Shanghai, Washington, DC, San Francisco and Vancouver culminate in his nostalgic powers of great dessert. Here he shares his latest tasty creation of Imperial Keemun Hao Ya Créme Brûleé.

Enjoy. We know we did!


· ingredients ·

3 cups (710 ml)

36% fat whipping cream

3 tsp (45 ml)

200 g

Egg yolks*

200 g

Granulated sugar

Garnish

Sugar

*1 egg yolk from a large egg is approximately 20 grams.

Yield: 4-5 servings


· steps ·

Bring to a boil: whipping cream

Add: Tealeaves Imperial Keemun Hao Ya tea and turn off stove. Infuse for 1 hour.

Bring the mixture back to a boil.

In a separate bowl, whisk: egg yolks and sugar

Pass the infused cream through a fine mesh strainer. Mix in the egg yolk mixture. Stir well.

Preheat the oven to 250 ºF

Pour the crème brûlée mixture into individual ramequins. Place the ramequins into a water-filled deep tray.

Place the tray in the oven and bake for about 40 minutes, or until the crème brûlées set and achieve the consistency of a pudding.

Remove from the oven and allow to cool down. Place in a refrigerator for 2 hours.

Once ready to serve, sprinkle the top of each ramequin with about 2 tablespoons of granulated sugar.

Remove excess sugar. Using a blow torch, caramelize the top of the crème brûlées.

Bon Appétit!


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