From The Straits Times    |

It’s now so easy to put together a weekend family brunch, an afternoon tea party for your girlfriends, or a kid’s birthday celebration. You can order all the food you need – the full works! – direct from The Coffee Bean & Tea Leaf’s revamped website (www.coffeebean.com.sg).
Their range of cakes and small bites are perfect for your next gathering. The cake menu includes the popular cafe’s signature bakes, such as their Home-Style Carrot Cake and Chocolate of a Thousands Leaves Cake, as well as super-cute offerings for kids, in the shape of trains and castles.
The party platters run the gamut, from savouries like mini quiche and tart canapes to sweets like macarons, chocolate tarts and cheesecakes. They are mostly packed in ready-to-serve trays of 20 pieces. Just be sure to order at least four working days in advance.
You can also pick from a good range of coffee beans. And for those who prefer tea, the selection ranges from English classics like Earl Grey to fruity ones like Pomegranate Blueberry. So now, you can also offer a menu of tea selections at your party or create more sumptuous desserts with them!
Recipe a sumptuous dessert with tea
Brownie with The Coffee Bean & Tea Leaf Earl Grey Sauce
Serves 6
Ingredients
For the Brownie:
250g 56% dark chocolate, evenly chopped
300g unsalted butter
100g plain flour
70g cocoa powder
1/5 teaspoon baking powder
300g brown sugar
3 whole eggs
2 egg yolks
50g walnuts
For The Coffee Bean & Tea Leaf Earl Grey Sauce:
500ml milk
3 The Coffee Bean & Tea Leaf Earl Grey tea bags
8 egg yolks
80g sugar
1.5 teaspoon vanilla essence
Directions
To make the brownie:
  1. Combine the chocolate and butter in a large heatproof bowl. Fill a pot a quarter-full with hot water and place the bowl over it; the base of the bowl should not touch the water.
  2. Melt the mixture over low heat, stirring occasionally. (Alternatively, melt the butter and chocolate in a double boiler.) Remove the mixture from the heat and cool to room temperature.
  3. Preheat the oven to 160 deg C.
  4. Sift together the flour, cocoa powder and baking powder. Set aside.
  5. In an electric mixer, whisk the sugar, eggs and egg yolks at maximum speed for 5-8min until thick and creamy, like a milkshake.
  6. Fold the cooled melted chocolate into the egg mixture until it is a mottled dark brown.
  7. Sift the flour mixture into the chocolate-egg mixture evenly, then gently fold it in. Stir in the walnuts.
  8. Pour the batter into a shallow 20cm square tin lined with baking paper.
  9. Bake for 30min. Remove from oven and cool. Cut and serve.
To make The Coffee Bean & Tea Leaf Earl Grey Sauce:
  1. Heat the milk in a pan over medium-low heat. Add The Coffee Bean & Tea Leaf Earl Grey tea bags and steep for 5-8min.
  2. Whisk egg yolk and sugar until slightly thickened and light in colour. Slowly pour the liquid into the warm tea, whisking continuously.
  3. Pour the egg yolk-tea mixture to a saucepan and cook over medium heat, stirring continuously until the mixture thickens enough to coat the back of a wooden spoon.
  4. Strain the mixture through a fine sieve into the bowl set over an ice bath. Mix in the vanilla essence, then stir to cool the mixture. Chill for at least 2 hours; pour the sauce over the brownie to serve.
Order the Earl Grey Tea for this homemade brownie recipe’s sauce right from the cafe’s new online store here.

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