“whipped this one up and it came out awesome.”
READY IN:
35mins
SERVES:
10-12
YIELD:
14 shallow ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat cream over med high heat
  2. Add extract or split the bean and scrape into the cream.
  3. When cream is scalded add tea bags and steep for five minutes.
  4. Strain hot cream and squeeze out the tea bags.
  5. Whisk eggs and sugar until they are smooth and pale yellow.
  6. Temper cream into eggs slowly.
  7. Pour mixture into ramekins and place ramekins in a roasting pan with water half way up the sides of the ramekins.
  8. Bake at 325 degrees for 25 minutes or until custard is just set. it should jiggle a bit like firm jello.
  9. Cool.
  10. pour a teaspoon of raw sugar on each and shake to coat evenly and then broil until golden or blow torch the tops to carmelize the sugar.

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