RECIPE – Insignia Tea Créme Anglaise by Robert Wemischner

Recipe Tea Rangsaa Insignia Robert W

Pastry chef and culinary educator Robert Wemischner, adds complex wonderful flavors of Rangsaa tea to the popular Créme Anglaise in this vibrant Rangsaa Insignia Tea Créme Anglaise recipe, that finds it’s use in versatile desserts. Thank you Robert Wemischner for creating this wonderful recipe and sharing the Rangsaa love.

Yield: approximately 1 cup
1 generous tbsp Rangsaa Insignia
240 ml whole milk
3 egg yolks from large eggs
50 gms granulated sugar

Place the milk and tea in a heavy saucepan and simmer for 5 minutes. Once ready, remove it from heat and let it stand for another 5 minutes. Pour through a fine-meshed sieve and set aside. While your mixture is getting done, whisk the egg yolks and sugar together until the sugar dissolves and the mixture has lightened in color. In a clean saucepan, reheat the infused milk to the simmer. Pour gradually over the egg yolks and sugar mixture, stirring to combine. Return that mixture to the saucepan and cook until it thickens enough to coat the back of a spoon (180 degrees F.)  Do not overcook or the mixture will curdle. Once thickened pour it through a fine-meshed sieve into a bowl set over ice water. Stir to cool quickly. Store in an airtight container refrigerated for up to 2 days.

As the basis for an ice cream, as a dipping sauce for brownies or other rich cookies or bars, as a sauce over the ice cream of your choice, as a plating sauce for a seasonal fruit tart or as a pour over fresh berries.

Check out the original recipe here.

Rangsaa Review by Robert Wemischner

Robert W Quote blogIt’s an honour for us to share Rangsaa experience with Robert Wemischner, a veteran chef, culinary educator and author of four books, based in Los Angeles.

Getting reviewed by the expert on the subject of flavors and cooking with tea, Robert’s review titled, New Winds Blowing in The World of Tea: Rangsaa Tea’ is simply mesmerising.

“It’s as if a breath of fresh air has entered my tea cabinet in the form of a new line of teas, leavened with an element of fun, subverting the expected.”, adds Robert Wemischner, a tea connoisseur who believes tea is timeless and infinite in variety.

Using tea as a cooking ingredient is a subject close to Robert’s heart. His views on the perfect packaging find credence in Rangsaa’s bold color palette that promises a novel and luxurious tea drinking experience.

He details how Rangsaa introduced him to a new palate experience through a delectable mix of flavors and aromas.

“Though an unscented black tea drinker myself, Rangsaa’s blend has opened up my palate to a new experience and has set my culinary wheels turning–will the subtly flavored brewed tea or dry blend be used in a sauce, a broth, an ice cream, or a sorbet?Or maybe flavor a custard, a filling for a cream puff, or éclair? Ideas abound.”

We’ve been introduced to the concept of cooking with tea just lately, but Robert Wemischner’s long-standing interest in the flavor potential of ingredients has culminated in his expertise in using tea as a flavor ingredient since the 1970’s. Robert Wemischner began his career to great media acclaim in the food business in the early 70’s as the owner of a pioneering gourmet-to-go shop in Beverly Hills. Robert has extensively experimented with cooking and has been a teacher of baking and pastry for more than 20 years at the Los Angeles Trade Technical College. He is also the author of The Vivid Flavors Cookbook, a groundbreaking book about fusion cuisine, Gourmet to Go on the business of specialty food retailing, The Dessert Architect, an invaluable resource on building versatile and creative desserts and Cooking with Tea, an exploration of the culinary potential of the humble leaf.

Thank you Robert Wemischner for your review and belief in Rangsaa’s Global Tea Movement. We urge all our readers to check out the complete review HERE!

Part 2 – In Conversation with Robert Wemischner

This slideshow requires JavaScript.

Q1 – Which is your favorite tea? What is your favorite tea pairing? How do you define the Perfect Cup of Tea? And what is your favorite time to have tea?
RBW – Favorite tea: I love Indian teas..malty Assams as much as delicate single garden Darjeelings…Perfect cup of tea is the last one you brewed…Favorite time is about 10 pm….., recalling the fond memories of bed tea….that I have enjoyed in India…but I start my work day, at work, with tea that I brew at 6 a.m., capturing a few moments of calm before the rush of things to come during the day.

Q2 – What are you planning to present at the upcoming World Tea Expo? Tell us about your research and expectations?
RBW – I will be preparing 5 desserts especially to pair with 5 teas and talk about these desserts/sweets marry well with the flavors of the teas being paired with them. This will be a wonderful primer for tea shop owners/hotelier food and beverage managers,  who offer afternoon or high teas in their shops. I find that each tea expresses a certain flavor profile and it is that flavor profile that “speaks to me” and reveals how it will pair with specific foods, whether sweet or savory

Q3 – Tell us about your book “The Dessert Architect” and your upcoming projects ?
RBW – The Dessert Architect was released in 2010; so it has been released for five years and is used in culinary and baking programs for professionals in training all over the US and Europe……well known among pastry chefs and baking educators worldwide. I am currently working on a fifth book which will be a simple baking book for home bakers and enthusiasts using just five ingredients in each dessert/sweet, simplifying the process without sacrificing the pleasure.

Catch Robert Wemischner at the World Tea Expo, tomorrow, 8th May in Long Beach, California.


RECIPE – Robert’s Darjeeling Tea Peach Pie

Robert Wemischner RecipeRobert Wemischner believes that Darjeeling Tea, the champagne of teas, not only makes a great partner in the cup to early summer peach pie, but when used in the pie, the tea adds a subtle undernote to the juices that exude from the peaches when cooked. This mixture is also perfect for sweets and baked goods as well as a glaze for poultry, or simply an add onto sandwiches and wraps!


20 grams Whole leaf Darjeeling Tea
470 ml water
10 medium sized ripe peaches
170 gm granulated sugar
1-1/2 tbsp cornstarch
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
50 gm unsalted butter

Use a small paring knife to remove the skin of the peaches. Remove the pit and then cut the fruit into ½ to ¾ inch slices.Bring the water to the boil. Add the tea leaves. Immediately remove the pot from the heat and allow to steep for 3 minutes. Pour the liquid through a fine meshed sieve into a heatproof bowl. Discard the leaves. Add the sugar and stir to dissolve. Remove 5 ounces of the liquid and allow it to cool.

Whisk the cinnamon and nutmeg into it and then dissolve the cornstarch in that liquid, stirring until perfectly smooth. Then add the spice-cornstarch mixture back into the remaining sugared tea liquid. Cook over medium heat until the liquid thickens and the starch is fully cooked. Add the sliced peaches to the liquid and simmer until the peaches are tender but not mushy. Add the butter and stir until melted.

Check out the entire recipe of Robert’s Tea Peach Pie.

INTERVIEW – In Conversation With Robert Wemischner

Tea Interview Base RobertPastry chef and Culinary EducatorRobert Wemischner began his career to great media acclaim in the food business in the early 70’s as the owner of a pioneering gourmet-to-go shop in Beverly Hills. He then went on to open a similar operation in Baltimore, and in the early 90’s, returned to LA and began teaching pastry and culinary arts in earnest.

In Robert’s world of bold flavors, you will find a contemporary approach to desserts, drinking and cooking with premium whole leaf tea. His journey is an exploration of exciting ingredients and tools.

Q1 – Working for many years in the industry, you’ve decades of experience. What would you like to share with our urban- generation of tea lovers?
RBW – Tea is timeless and infinite in variety; there’s something for everyone; for people who love subtle flavors and for those who wish something bold…

Q2 – What inspired you to use tea in your recipes?
RBW – I am a lover of flavors, appreciate the bold as well as the subtle….I think of tea as a seasoning, as a spice, and in that way, decoding its flavors, I figure out what dishes tea can benefit from…what preparations could include tea…

Q3 – How do you incorporate the flavors and goodness of tea in your recipes? And what is your personal favorite combination that you like to prepare?
RBW – I associate green and oolong teas with white wine (and therefore use them as flavorings in delicate dishes involving fish and seafood and even light poultry; and black teas as perfect partners to red meats and bolder flavored fish….

To be continued…