Delicately infused with tea, this custard is cool, creamy and not too sweet.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2007
MethodPlace 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.
Nutritional facts Per Serving: about
- Sodium 63 mg
- Protein 6 g
- Calories 319.0
- Total fat 22 g
- Cholesterol 215 mg
- Saturated fat 13 g
- Total carbohydrate 26 g
- Iron 4.0
- Folate 17.0
- Calcium 9.0
- Vitamin A 24.0
- Vitamin C 3.0