Earl Grey Pots De Creme Recipes

EARL GREY POTS DE CREME

Steps:

• In a small pot, pour in the heavy cream, whole milk, and add 2 bags of earl grey tea over medium heat. Let it simmer for a few minutes. Turn the heat off and let the tea steep for 30 minutes to an hour.
• Preheat the oven to 325F. Place 4 - 6 ounce ramekins on a large shallow baking pan.
• Reheat the earl grey cream mixture and then remove from heat. Pour the earl grey cream through a fine sieve into a medium sized bowl.
• In a mixing bowl,whisk together the egg yolks, granulated sugar, and a pinch of salt until smooth. Slowly pour half of earl grey cream mixture into the mixing bowl, whisking well so that eggs don't cook. Pour the rest of the earl grey cream into the mixing bowl, and continue to whisk until smooth and well combined.
• Pour the earl grey mixture into each of the ramekins evenly. Add boiling water to the pan until they cover about halfway up the sides of the ramekins. Cover the pan with foil, and cut slits into the top so that air can escape. Bake for about 25-30minutes until the custard is set but is still jiggly in the center.
• Remove the ramekins from the pan and let it cool on a wire rack for about 30 minutes. Cover the ramekins with plastic wrap and refrigerate for at least 3 hours.
• Serve the earl grey pots de creme dusted with powdered sugar and garnished with mint.

EARL GREY POTS DE CREME

Steps:

• Preheat oven to 325 degrees. In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep at least 30 minutes but no more than 2 hours.
• In a medium bowl, whisk together egg yolks, sugar, lemon zest, and salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves.
• Working close to the oven to minimize risk of spilling water, arrange four 6-ounce ovenproof cups in a baking pan large enough to hold the cups without touching one another. Pour boiling water into pan, being careful not to splash any inside cups, until water comes halfway up sides of the cups.
• Divide infused liquid among cups. Cover pan tightly with aluminum foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.
• Carefully remove baking pan from oven; remove foil. Transfer cups from the hot water to a wire rack; let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days. Serve with Honey Lace Cookies on the side.