Makes: 4 servings.
1 cup heavy cream
1 cup whole milk
2 tablespoons Earl Grey tea leaves
4 egg yolks
1/2 cup sugar
1/2 teaspoon finely grated lemon zest
1/8 teaspoon salt
1. In a small saucepan, bring cream and milk just to a boil over medium heat. Stir in tea and turn off heat; let steep for at least 30 minutes or up to 2 hours.
2. Heat oven to 325°F. In a medium bowl, whisk together egg yolks, sugar, lemon zest and salt. Reheat infused cream over medium heat, then slowly whisk into yolk mixture. Strain through a fine sieve into a bowl, extracting as much liquid as possible without pressing on the tea leaves. Discard tea.
3. Arrange four 6-ounce ovenproof tea cups or ramekins in a baking pan large enough to hold them without touching each other. Carefully pour boiling water into pan, ensuring none splashes inside the cups, until water comes halfway up the sides of the cups.
4. Divide custard among cups. Cover pan tightly with foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.
5. Carefully remove pan from oven; remove foil. Transfer cups from hot water to a wire rack; let cool 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours.
No comments:
Post a Comment