Tea custard
Votes: 1
Time: 3 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 463, total fat 38 G., saturated fats 22 G., proteins 4 G., carbohydrates 29 G., fiber 0 G., cholesterol 279 mg, sodium 41 mg, sugar 28 G.
Calories 463, total fat 38 G., saturated fats 22 G., proteins 4 G., carbohydrates 29 G., fiber 0 G., cholesterol 279 mg, sodium 41 mg, sugar 28 G.
Make this custard as a standalone dessert and serve it in individual ramekins, topped with whipped cream. The highlight of this custard is the flavor and aroma of black tea. Steep loose-leaf tea in the cream, then strain it and use the fragrant cream in your recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups heavy cream
- 3/4 cup sugar
- 1 vanilla bean, split lengthwise and seeds scraped out
- 2 tablespoons loose black tea
- 5 large egg yolks
- Fresh whipped cream for serving
We recommend
Recipes with similar ingredients: cream, vanilla pod, eggs
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 150°C.
- Combine the cream, sugar, vanilla seeds, and vanilla bean in a medium saucepan and heat over medium-high heat, stirring constantly, until the sugar dissolves and steams (do not boil), 5-7 minutes. Remove from heat, add the tea, cover with plastic wrap, and let steep for 10 minutes.
- Meanwhile, lightly beat the egg yolks in a medium bowl. Stir about 1 cup of the cream mixture into the yolks, whisking constantly to prevent curdling. Then, whisking continuously, add the remaining cream mixture in a steady stream. Strain the cream through a sieve into a measuring cup, then divide the custard among 6 ramekins.
- Place the ramekins in a large, deep baking dish and pour enough hot water into the dish to come halfway up the ramekins.
- Cover the baking sheet tightly with foil and bake until the custard is set, 45-55 minutes. Refrigerate the custard for at least 2 hours, then top with fresh whipped cream and serve.
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