Portions:
4
Ingredients
- 2 tablespoons tea leaves (Earl Grey or other tea)
- 3/8 cup water
- 5/8 cup fresh cream
- 5/8 cup milk
- 1/4 cup maple syrup (preferably golden syrup for its delicate taste)
- 4 egg yolks
- Maple sugar
- Orange slices, blueberries, raspberries, and mint leaves for garnish
Method
- Preheat oven to 300 °F.
- Pour the water, the tea leaves into the milk, cream and maple syrup.
- Heat over high heat and brew a strong tea.
- Straining the tea leaves, pour the tea into a different pan, add fresh cream, milk, and maple syrup. Heat over low flame until warm to the touch 86-104 °F.
- Turn off heat. Pour in beaten egg yolk and mix until the mixture thickens. Pour into ramekins.
- Place ramekins in an ovenproof dish, fill one-third with hot water and bake at 275°F for 35 minutes.
- When done, sprinkle maple sugar on top, place ramekins in a preheated over toaster, and brown topping to desired brownness.
- Garnish with orange slices, blueberries, raspberries, and mint leaves, as desired.
