Tea custards
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | teaspoons | Darjeeling tea |
| 100 | millilitres | Double cream |
| 200 | millilitres | Milk |
| 2 | teaspoons | Caster sugar |
| 4 | Egg yolks | |
| 2 | Eggs | |
| Sieved icing sugar | ||
| Mint leaves | ||
| Clotted cream; (optional) | ||
Directions
DECORATION
Place the tea into the milk and cream and bring to the boil, leave to cool and then strain. Stir together the eggs and the sugar and pour over the warm cream, milk and tea infusion (do not whisk).
Strain once more into buttered ramekins, place into a double boiler and cook gently for 30-35 minutes. Leave to cool then turn out.
Garnish with icing sugar (sieved) and mint leaves. Serve with clotted cream (optional).
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