Jammy Chamomile Crème Brulée

Directions

1. Preheat the oven to 325 degrees F.

2. In a medium saucepan combine the cream, salt, Montana Mex Sweet Seasoning and honey. Bring to barely a simmer, stirring occasionally, over medium heat. Remove from the heat and add the tea bags. Allow the mixture to steep for 10 minutes. Remove and discard the tea bags.

3. Meanwhile, in a medium bowl, whisk together the egg yolks. Whisk the infused cream into the egg yolks, starting slowly at first to prevent scrambling. Strain the mixture through a fine mesh strainer.

4. Spoon 1 1/2 tablespoons of the jam in the bottom of each of 6 (6-ounce) ramekins. Divide the cream mixture evenly among ramekins. Place the ramekins in a baking dish and fill the dish halfway up the sides of the ramekins with hot water. Bake until the center is just set but still slightly jiggly, 30 to 35 minutes. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 2 hours or preferably overnight.

5. Sprinkle each crème brulee with 2 teaspoons sugar. Using a butane torch, caramelize the sugar by working in circles 2-inches from the surface until the sugar is melted, caramelized and glossy, about 2 minutes. Allow the custards to cool about 1 minute to form a hard, caramelized shell.