Something fresh in the air: Green tea Creme brulée & caramel swirls

I begin blogging about two years ago. My husband gave me for Christmas my first digital camera. And I start to cook and take pictures meanwhile my husband patiently

waits that I end my zillion of shots to eat, sometimes cold, poor thing. After each shot I discovered new things that I can do with my camera and I enjoy it a lot.

I worked with advertising for much time and many of my partners are food stylist set designers, and photographers. I clearly saw when the scene was right, with nice light, good composition, and perfect to show to the client, but I never tried by my own.

I always love art, movies, books, and photo; in fact the first thing that I observed when I watched a movie was the photo. I memorized the director of photography’s name. He was for me most important than the main actor. In college I had photo classes, but this gone and I move forward with others activities.

My other great passion always was cook, but not just cook Food for me means something beautiful and well presented ,gorgeous to see and delicious to eat So, I found in blogging the perfect marriage_ cook and images. As the time goes by I felt that I needed to get through the next level. A reflex camera was my goal.And I had been saving for almost a year to buy one for me. My birthday is next month but my husband bring forward and gave me my long yearned reflex digital camera

after see how sad and frustrated I had been when someone ask if I used a cell phone camera after I uploaded (I must be candied) a bad photo. He is the best husband and I am lucky to be with him.As from now you must found better quality and high resolution in my photos, and I am so happy and proud to brig you a better blog as well. So let’s celebrate with my version of crème brulée tart. I used, instead caramelized sugar swirl caramel and scented with green tea I hope you have enjoyed the news and recipe. That I created specially for this occasion

Scented green tea crème brulee swirl caramel mini tarts Simple Pate sable crust • 250 g plain flour • 100 g icing sugar • 1 pinch salt • 150 g unsalted butter, softened • 3 egg yolks Method Using an electric mixer with a paddle, mix the dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl. . Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen). Preheat the oven to (360 F). Roll the pastry out to 5mm thickness and butter a 20cm x 5cm (8in x 2in) flat tin.or mini tart molds. Line the tin with the pastry and then line the pastry with aluminum foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown. Allow to cool. Green tea crème brulée 3 cups heavy cream 2 tablespoons green tea or another tea that you prefers 8 egg yolks 1/2 cup white granulated sugar Method Place cream in a medium heavy-bottomed pan, add the tea and heat until bubbles begin to form at edges of the pan. Remove from heat and let stand 30 minutes to infuse the cream with the tea flavor. Beat egg yolks with sugar until pale and thick. Strain cream and tea with a fine sieve and pour into egg yolk mixture. Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. Remove from heat and pour over the crust Cover and refrigerate 3 hours, until set. Decorate with the caramel threads. To prepare Caramel Threads: In a heavy, small saucepan or skillet, combine 1/2 cup sugar, 2 tablespoons water, lemon juice or a tablespoon cider vinegar .It is for to prevent the caramel will not melted later. Place on medium-high heat and bring to a boil, stirring until sugar dissolves. Cover pan and cook 3 minutes. Remove lid and wash down side of pan with a pastry brush dipped in water. Cook syrup, swirling the pan, for 3 to 4 minutes, or until syrup is amber, or the color of deeply brewed tea. Don't allow syrup to burn. Immediately remove pan from heat and set aside to cool for 2 to 3 minutes, or until syrup begins to thicken. Using a fork, drizzle caramel over the tarts. (If caramel in pan hardens, stir in a teaspoon of water and heat over low heat.)