Earl Grey Tea infused Crème Catalan

Recipe by Yuli Hariyanto and Arie Yulianto from Shangri-La Hotel Surabaya  – National winner Dilmah Real High Tea Global Challenge Indonesia

10 portions


500g Milk

10g Cream

50g Orange juice

10g Orange zest

2g Earl Grey tea leaves

165g Egg yolks

30g Sugar

2g Salt

1g Cornstarch

10g Raw sugar fine


Place the milk, cream, orange zest and Earl Grey tea leaves in a saucepan and bring to the boil.

Remove from heat and add orange juice

Combine egg yolks, sugar, salt and cornstarch and stir until creamy

Add the hot milk/cream mixture, place back in the saucepan and reheat until crème starts to set

Strain through fine sieve and fill into desired dishes. Cool down and refrigerate

Sprinkle with raw sugar and caramelize with blow torch

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