For something just a little different we thought you might enjoy a dessert recipe.
wild rice market bistro
modern chinese cuisine
Vanilla Rooibos Brulée
Serves 6
ingredients:
- 4 tbsp Vanilla-scented roiboos tea leaves (available at specialty tea stores)
- 4 tbsp white sugar
- 3 tbsp honey
- pinch of salt
- 1 ¾ cups soy milk
- 12 egg yolks
- 3 14 oz (400 ml) tins of coconut milk, with cream lifted off the top off the contents. Do not shake tin or use the water at the bottom. 1 tin yields about 2/3 tin of cream.
- Sugar for caramel crust
- Fresh fruit, icing sugar and/or cinnamon for garnish
special equipment:
- six individual-serving ramekins
- deep-dish baking pan
- kitchen blow torch (optional)
method:
- Combine tea leaves, white sugar, honey, salt and soy milk in heavy bottom small sauce pot
- Bring to a simmer but do not boil
- Remove from heat
- Steep until light orange colour develops – approximately 10-15 minutes
- Whisk together egg yolks and coconut cream in mixing bowl.
- To egg mixture, add cooled tea mixture through mesh strainer and mix well.
- Set aside until cooled completely in refrigerator (or overnight).
assembly:
- Preheat oven to 325° F
- Portion into six 8 oz. (250ml) porcelain ramekins (custard dish)
- Place ramekins in bain-marie (water bath) in deep-dish baking pan and bake in oven for 1-1½ hours, until custard is set with a firm, but very slight jiggle in the centre
- Remove from oven, cool at room temperature and then place in refrigerator overnight
- When ready to serve, cover each brulée with a thin layer of white sugar on top and caramelise with blow torch or under the oven’s broiler
- Garnish with fresh fruit and dust lightly with icing sugar and/or cinnamon.
wild rice market bistro
122-810 Quayside Drive, The River Market, New Westminster, BC
778-397- 0028 / www.wildricebc.ca
