MATE CREME BRULEÉ
*Required* – A blow torch, 5 3/4 cup ramekins
Cream – 530g
Sugar – 120g (plus more for the bruleé)
Egg yolks – 5
Mate powder – 12g
1. Preheat the oven to 170°F.
2. Put the cream in a pot with half the sugar and the mate, bring to a boil while stirring occasionally.
3. Take the cream off the heat once it boils and cover it with plastic wrap and allow the mate to steep until the cream cools completely.
4. Strain the cream mixture through a sieve, pressing on the mate to extract all the liquid. Warm it back up over medium heat.
4. Whisk the egg yolks in a mixing bowl with the remaining sugar until thick and slightly pale.
6. While whisking slowly pour in the cream. The cream should be warm to touch at this point, but not hot.
7. Pour the mixture into 5 3/4 cup ramekins and place on a baking tray with high rims. Put the baking tray in the oven and pour hot water halfway up the height of the ramekins. Cook for 40 mins.
8. Take out of the water and allow to cool completely in the fridge. Sprinkle a tablespoon of sugar on each creme bruleé and using a torch melt the sugar while twisting the ramekin allowing the caramel to cover the whole surface. Stop when it the entire surface is covered and is a beautiful golden brown.
9. Wait for the caramel to harden before cracking the shell and enjoying your delicious creme bruleé!