Serves 4
Prep Time: 1 hour
Total Time: 4 hours
Ingredients
- 2 cups heavy cream
- 6 Sip and Be Merry tea bags
- 1.8 tsp salt
- 5 egg yolks
- 1/2 cup sugar, plus more for topping
- (4) 6 oz ramekins and 1 baking pan
- Preheat oven to 325°F.
- In a saucepan, combine cream and salt and cook over low heat just until hot. Remove from heat, add tea bags and steep for 5 minutes, then discard tea bags.
- In a bowl, beat egg yolks and sugar together until light in color and let cool slightly. Slowly add the steeped cream into the egg and sugar mixture, stirring in one-quarter of the cream at a time until smooth.
- Pour into four 6 oz ramekins and place in a baking pan. Fill pan with boiling water halfway up the outsides of the ramekins. Bake for 30 to 40 minutes or until centers are barely set.
- Cool completely. Refrigerate for at least 3 hours.
- When ready to serve, top each custard with 1 teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler and cook until sugar melts and browns. Enjoy with a cup of tea.
