What better way to use our North American Championship winning Earl Grey tea than in this recipe from the May 2015 Good Times Mag !
1 2/3 cups whipping cream ( 400ml )
1 1/3 cups milk ( 325ml )
1/2 cup granulated sugar
6 tsp Earl Grey loose leaf tea
1 strip orange rind
2 eggs + 4 egg yolks
Syrup : 1/4 cup brewed Earl Grey tea, 1/4 cup liquid honey, 2 TBS lemon juice, 8 slices of orange rind
Place 8 ovenproof ramekins in roasting pan & set aside.
In saucepan, stir together cream, milk & 1/3 cup of sugar over medium heat until steaming. Remove from heat. Add tea. Cover & steep for 15 minutes, then strain and add orange rind.
In bowl whisk eggs , remaining sugar and egg yolks together until smooth. Whisk in tea mixture and pour into ramekins.
Pour enough boiling water into roasting pan to level of one inch and cover pan with foil before baking in preheated 325 oven for approximately 30 minutes.
In saucepan, bring brewed tea, honey, lemon juice and 8 orange slices to a boil and reduce to about 1/3 cup. Allow to cool and serve over pot de crème.
If you've wondered what the difference is between green jasmine pearls and white jasmine pearls ... read on!