Earl Grey Pot de Creme
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 319 |
| pro | 6 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 26 g |
| fibre | 0 |
| chol | 215 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 4 |
| vit A | 24 |
| vit C | 3 |
| folate | 17 |
Delicately infused with tea, this custard is cool, creamy and not too sweet.
Ingredients
Preparation
Place 8 ovenproof 1/2-cup (125 mL) Chinese tea cups or ramekins in roasting pan. Set aside.
In saucepan, stir together cream, milk and 1/3 cup (75 mL) of the sugar over medium-high heat until steaming. Remove from heat. Add tea bags and orange rind; cover and let steep for 30 minutes.
In bowl, whisk together eggs, egg yolks and remaining sugar until smooth; whisk in cream mixture. Strain into pitcher; pour into tea cups. Pour enough boiling water into baking pan to come 1 inch (2.5 cm) up side. Cover pan with foil.
Bake in centre of 325°F (160°C) oven until knife inserted in centre comes out clean, about 30 minutes. Remove cups from pan; let cool completely on rack. Refrigerate, uncovered, for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Syrup: In saucepan, bring tea, honey, lemon juice and kumquat to boil; reduce heat and simmer until reduced to about 1/3 cup (75 mL). Let cool to room temperature. (Make-ahead: Cover and set aside for up to 24 hours.) Serve over pot de creme.
In saucepan, stir together cream, milk and 1/3 cup (75 mL) of the sugar over medium-high heat until steaming. Remove from heat. Add tea bags and orange rind; cover and let steep for 30 minutes.
In bowl, whisk together eggs, egg yolks and remaining sugar until smooth; whisk in cream mixture. Strain into pitcher; pour into tea cups. Pour enough boiling water into baking pan to come 1 inch (2.5 cm) up side. Cover pan with foil.
Bake in centre of 325°F (160°C) oven until knife inserted in centre comes out clean, about 30 minutes. Remove cups from pan; let cool completely on rack. Refrigerate, uncovered, for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Syrup: In saucepan, bring tea, honey, lemon juice and kumquat to boil; reduce heat and simmer until reduced to about 1/3 cup (75 mL). Let cool to room temperature. (Make-ahead: Cover and set aside for up to 24 hours.) Serve over pot de creme.
Source : Canadian Living Magazine: January 2007
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