Earl Grey Tea Pots De Crme Recipe

Earl Grey Tea Pots de Crme

From biceps15 14 years ago

A great variation on the usual chocolate pots de creme. Not very complicated but quite the taste sensation and conversation topic for dessert!

Place 8 ovenproof 1/2-cup Chinese tea cups or ramekins in roasting pan. Set aside.
In saucepan, stir together cream, milk and 1/3 cup of the sugar over medium-high heat until steaming. Remove from heat. Add tea bags and orange rind; cover and let steep for 30 minutes.
In bowl, whisk together eggs, egg yolks and remaining sugar until smooth; whisk in cream mixture. Strain into pitcher; pour into tea cups. Pour enough boiling water into baking pan to come 1 inch up side. Cover pan with foil.
Bake in centre of 325°F oven until knife inserted in centre comes out clean, about 30 minutes. Remove cups from pan; let cool completely on rack. Refrigerate, uncovered, for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Syrup: In saucepan, bring tea, honey, lemon juice and kumquat to boil; reduce heat and simmer until reduced to about 1/3 cup. Let cool to room temperature. (Make-ahead: Cover and set aside for up to 24 hours.) Serve over pot de crème.

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" It was excellent "
nadaism ate it and said...
Awesome ~ interesting ~ a simply divine use of my favorite tea ~ will try this today ~ with soy milk/yogurt. Will post the results soon. Thanks for sharing :)
Cheerfully !!!!!5
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Reviewed by 3 people

Awesome ~ interesting ~ a simply divine use of my favorite tea ~ will try this today ~ with soy milk/yogurt. Will post the results soon. Thanks for sharing :)
Cheerfully !!!!!5

nadaism in Bathurst loved it