Last week I was feeling really pumped as lots of exciting wheels were turning for mountain bakery…lovely new stickers, dream cake stands, and an order for some special birthday goodies, to name but a few things. This week by contrast, has been a little low, as the bad weather has really been getting me down (there is only so much rain and gale force wind a girl can take!) and some of the other projects we’re planning for seem a long way in the distance. I decided to cheer up mountain bakery hq and make one of mine and Tristan’s joint favourite puddings – creme brûlée. When we came back from our recent Scandinavian adventure, we’d amassed quite a collection of different loose leaf teas, and the one that I used in this recipe is called Himlagott, which translates as literally ‘heavenly good’. It’s a black tea with orange blossom, quince and peach flavours, which although heavenly delicious, I am aware isn’t something that is available commonly here in the UK. Any sort of loose leaf tea would work in this recipe, heck, even a couple of earl grey tea bags would work if that’s all you had. Heavenly good creme brûlée (makes enough for 4 people) Adapted from: www.nigella.com/recipes/view/creme-brulee-193 -300ml heavy double cream -4 egg yolks -1 ½ tablespoons caster sugar -1 vanilla pod -2 teaspoons loose leaf tea (flavour – well I leave that up to you! -Demerara sugar for dusting Start by cutting a split down the middle of your vanilla pod with a sharp knife. Scrape any seeds out and add them to the cream, along with the remaining pod. Heat the cream, loose leaf tea and vanilla pod on the stove until it is nearly at the boiling stage. In the meantime, separate your eggs and put the yolks in a mixing bowl with the caster sugar. Whisk the eggs and sugar together for a couple of minutes. Once your cream mix is at the nearly boiling point, take it off the heat and use a sieve to add the cream to the eggs, straining out the tea and the vanilla pod. Return the combined mix to the stove and cook over a relatively high temperature, whisking while it thickens. Once you have a rich, gloppy looking custard remove the pan from the heat and pour the mix into dishes. Leave them to cool until cold and then cover with cling film and put in the fridge. Leave for at least a couple of hours, if you can wait that long! You can tell when the brûlées are set because if you shake the dishes they will have the consistency of wobbly jelly. Sprinkle the tops with demerara sugar and put them under a hot grill for about a minute until the sugar has melted. Be careful bakery friends, don’t eat straight away as the sugar is super hot and will brûlée your poor mouths…leave it for a couple of minutes and then om nom nom scoff away!

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