- 4
- 20 mins
- 45 mins
Ingredients
- 500ml heavy cream
- a vanilla bean
- 3 tsp Earl Grey tea
- 4 egg yolks
- 50g sugar
- fine sugar for caramelizing
Preparation
Step 1
Preheat oven to 160°C (320°F). Cook heavy cream and the vanilla bean (shell & scraped out seeds) in a small pot and bring to a boil. Remove from the stove and add the tea in a little tea-bag, let infuse for about 5 minutes or to your taste, then remove tea-bag and vanilla bean.
Combine egg yolks and sugar and blend well, until the mix becomes pale and thick. Add the warm (not hot) cream mixture to the eggs and blend well. Return the mix to the pot and stir over low heat for 5-10 minutes (do not boil), until custard coats the back of a wooden spoon, then remove from heat.
Pour the mixture into ovenproof ramekins and align them in a deep baking dish. Add enough water to cover half the sides of the ramekins and bake at 160°C (320°F) for about 25 minutes or until set.
When done, remove from oven and chill in refrigerator for at least 4 hours or better overnight. Just before serving, add a thin layer of sugar and caramelize with a blow torch.