This dessert offers a captivating blend of the earthy sweetness of ube (purple yam) and an unexpected, sophisticated whisper of smoky Lapsang Souchong tea. The vibrant purple custard is crowned with a crisp, caramelized sugar shell, while the subtle smokiness adds an intriguing depth that will surprise and delight.
Ingredients
- For the Ube Crème Brûlée:
* 2 cups (480ml) heavy cream
* 1 cup (240g) ube purée (store-bought or homemade from steamed ube)
* 6 large egg yolks
* ½ cup (100g) granulated sugar, plus extra for brûlée topping
* 1 teaspoon vanilla extract
* ¼ teaspoon salt
Optional:* ½ teaspoon ube extract (for enhanced color/flavor)
- For the Lapsang Haze Infusion:
* 1-2 tablespoons Lapsang Souchong loose leaf tea (or other smoky black tea)
* A small, heatproof metal bowl or foil cup
* A large pot with a tight-fitting lid, or a dedicated food smoker bag/device
Instructions
1. Prepare Ube Purée (if not using store-bought): If using fresh ube, peel, steam until tender, then mash or blend until smooth.
2. Infuse the Cream: In a medium saucepan, combine the heavy cream and ube purée. Heat over medium-low heat, stirring occasionally, until hot but not boiling (small bubbles may form around the edges). Remove from heat.
3. Whisk Yolks and Sugar: In a large bowl, whisk together the egg yolks, ½ cup granulated sugar, vanilla extract, and salt until light yellow and well combined. If using, add the ube extract now.
4. Temper the Yolks: Slowly ladle about a cup of the hot ube cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents the eggs from scrambling.
5. Combine and Strain: Pour the tempered yolk mixture back into the remaining hot ube cream in the saucepan. Whisk gently to combine. Strain the entire mixture through a fine-mesh sieve into a clean bowl to remove any solids or potential scrambled egg bits, ensuring a silky-smooth custard.
6. Prepare for Baking: Preheat your oven to 325°F (160°C). Place four to six 4-ounce ramekins in a large roasting pan.
7. Bake the Custards: Divide the strained ube custard evenly among the ramekins. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) ensures even, gentle cooking.
8. Bake: Bake for 45-55 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken.
9. Chill: Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
10. Perform Lapsang Haze Infusion (Random Technique):
Once the crème brûlée are fully chilled, place them inside a large pot with a tight-fitting lid, or a food smoker bag.
Place the Lapsang Souchong tea leaves into a small, heatproof metal bowl or foil cup. Using a long lighter or kitchen torch, carefully ignite a small portion of the tea leaves until they begin to smolder and produce smoke (do not let them fully catch fire).
Immediately place the smoldering tea into the pot/bag with the crème brûlée. Quickly seal the lid or bag tightly.
Allow the crème brûlée to infuse with the smoke for 5-10 minutes. Start with 5 minutes and check the intensity – too much smoke can overpower the delicate custard. Remove the tea and ventilate the container. Repeat if a stronger smoky note is desired, but proceed with caution.
11. Brûlée the Top: Just before serving, sprinkle an even, thin layer of granulated sugar over the top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it melts, turns amber, and forms a crisp, glassy shell.
12. Serve: Allow the brûléed sugar to cool and harden for a minute or two before serving.
Servings
4-6 individual portions
Prep Time
25 minutes (plus additional for making ube purée if needed)
Cook Time
45-55 minutes (baking) + 4+ hours chilling + 5-10 minutes smoke infusion + 2-3 minutes brûlée per serving
Notes & Tips
- Don’t Over-smoke: The Lapsang Souchong smoke is meant to be a subtle « haze, » not an overwhelming flavor. Less is often more.
- Silky Smooth: Straining the custard mixture is crucial for achieving that characteristic silky texture.
- Water Bath Importance: The water bath prevents the custard from curdling and ensures even cooking.
- Chilling is Key: Thorough chilling allows the custard to fully set and develops its flavor and texture.
- Homemade Ube Purée: For a more natural flavor, steam peeled ube chunks until very tender, then mash or blend with a splash of milk or coconut milk until smooth.
