There’s no better way to dole out these tea-infused treats than in individual tea cups themselves, but be sure to wrap the edge of each cup with a protective layer of aluminum foil before taking a torch to the top.
Yields :4 servings
Total Time : 2 hours 30 mins
- 1 1/4 cups heavy cream
- 1/2 c. whole milk
- 1/3 c. sugar, plus additional for sprinkling
- 2 tbsp. loose Earl Grey tea
- 4 large egg yolks
- Preheat oven to 300°F. Bring cream, milk, and sugar to a simmer in a medium saucepan. Remove from heat, add tea and let steep for 4 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea.
- Whisk together egg yolks in a bowl. Gradually whisk in cream mixture, a few drops at a time, until about 1 cup has been added. Add remaining cream mixture and whisk to combine.
- Place four 6-ounce heatproof ramekins or tea cups in a 13-by-9-inch baking pan. Divide cream mixture among the ramekins (about 1/2 cup each). Place pan in oven and add very hot water until it is even with the level of mixture in the ramekins. Bake until the center is just set, 30 to 35 minutes.
- Transfer ramekins to a wire rack; let cool for 30 minutes, then refrigerate until chilled, at least 1 hour or up to overnight. When ready to serve, sprinkle tops with sugar. Melt sugar using a kitchen torch until golden brown and crisp, 30 seconds to 1 minute.