Crème Brûlée with Masala Chai and Citrus Biscotti

Methods and Directions

• For the biscotti, mix all dry ingredients together then add the rest to form a wet biscuit style dough. Spread mixture on a baking sheet 5cm wide for the full length of tray. Bake in a medium oven until cooked, for approximately 15 minutes. Remove and cool. Slice thinly and place on a wire rack and put it back into a very low oven until biscotti is completely dry. Remove from oven, dust with icing sugar, cool and place in an airtight container.

• In a saucepan, bring the cream, tea, lemon and vanilla bean to just below boiling over medium heat. Remove from heat & let sit for 5 minutes until all ingredients have infused, then strain.
• Meanwhile, in a separate bowl, whisk the egg yolks & sugar for 3 minutes until thick and pale then whisk into hot cream mixture.
• Pour back into a clean saucepan & cook over low heat or double boiler for 10 minutes until mixture is cooked, resembling custard.
• Remove from heat.
• Soak the gelatine in a bowl of cold water for 5 minutes to soften. Gently squeeze gelatine to remove excess liquid.
• Stir through custard until dissolved. Strain mixture into eight 180ml ramekins. Allow to cool before placing in the fridge for at least 1 hour until set.