Tea Cream

recipe

Tea Cream

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As a change from creme caramel and creme brulee, try this elegant, pale, creamy dessert flavoured with tea. Good quality Earl Grey, green tea with jasmine flowers or a single estate Darjeeling are all much better than a nondescript blend.

Ingredients

600ml full-cream milk
1 level tbsp tea leaves of your favourite variety
2 whole large free-range eggs
4 egg yolks
100?125g caster sugar
150ml double cream
candied angelica and toasted flaked or halved almonds for decoration

Serves: 6 Preparation: 15 Cook Time: 20 Total Time: 35min

Directions

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Preheat the oven to //gas mark Put the milk and tea leaves in a saucepan and bring to the boil. Remove from the heat, and allow to infuse for or minutes.
Put the eggs, sugar and cream in a bowl and beat thoroughly. Strain the milk over the beaten egg mixture and mix thoroughly.
Strain into individual ramekins, and place in a roasting tin and pour in enough hot water to come half way up the sides of the container.
Bake for to minutes, depending on the depth of the custard. A knife inserted into the centre should come out clean. Cool, and then refrigerate until required. Decorate with toasted almonds and angelica.
Tom Bissell's wine recommendations: Creamy desserts can flatten even the liveliest of wines, so with this subtly flavoured tea cream I recommend Late Harvest Riesling and Gewurztraminer from Austarlia or New Zealand, a Muscat de Lunel from Languedoc, or a Moscatel de Valencia from Spain.

Source: Frances Bissell