Crème Brûlée with a Nostalgic Calisson Twist

Fragrant Infusion

Bring the cream to a boil, then add the tea bags.

Let steep for at least 15 minutes.

Remove the tea bags and press them well to extract as much flavor as possible.

Thickening & Cooking

Add the sugar and pectin to the infused cream, and mix well.

Bring back to a boil to activate the pectin.

Egg Yolk Emulsion

Pour the boiling cream over the egg yolks, whisking immediately.

Blend for at least 2 minutes to create a smooth, uniform mixture.

Shaping & Resting

Pour the mixture into crème brûlée ramekins or silicone molds (if using for chocolate dipping).

Crème Brûlée Option:

Let set in the refrigerator for 6 hours.

Chocolate Option:

Freeze until completely firm.

Finishing Touches – Your Choice

Chocolate Dipping:

Melt the chocolate of your choice and mix in one-third of its weight in coconut oil or cocoa butter.

Using a toothpick, dip each treat into the chocolate coating.

Traditional Brûlée:

Sprinkle sugar on top and caramelize with a kitchen torch.