CookEat Recipe
Creme Au The
Individual baked custards flavoured with a strong tea infusion.
Method
Steps
Step 1
Preheat the oven to 350°F. Warm a teapot and empty out the warming water. Put the two tablespoons of loose-leaf black tea in the hot pot, pour over the gill of boiling water and let infuse for twenty minutes.
Step 2
Put the two raw egg yolks and one whole egg in a bowl with the three ounces of sugar and mix a little. Strain all the actual tea infusion through a clean cheesecloth into this bowl, leaving the leaves behind. Add the two gills of milk and one gill of cream and whisk briskly for two minutes.
Step 3
Strain the entire custard a second time through a clean cheesecloth and divide it among six individual heatproof custard moulds. Put the moulds in a roasting tin and add hot water around them to half their height, keeping the water out of the custard.
Step 4
Bake for the first twenty minutes, then continue as needed until the custards are set with a slight tremble at the centre and each centre reaches 160°F. Remove the moulds from the hot bath promptly.
Step 5
Let cool briefly, then refrigerate at 40°F or below within two hours, until completely cold and set. Loosen the edges, unmould onto a cold serving dish and serve cold.
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