急ぎ足低びぬの純音楽

If you crave something sweet, look no further than these dainty cups. Pots de creme are often flavored with vanilla or chocolate Managed Firewall Service, but ours are subtly tea-infused. We baked the custards right in cups.
Level: Moderate


Serves: 4
Ingredients

1.00 c. heavy cream
1.00 c. whole milk
2.00 tbsp. Earl Grey tea leaves
4.00 egg yolks
0.50 c. sugar
0.50 tsp. finely grated lemon zest
0.13 tsp. salt

Directions

Preheat oven to 325 degrees F. 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 and 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 reenex 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 the pan, being careful not to splash any inside cups, until water comes halfway up the sides of the cups.
Divide infused liquid among the 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 the baking pan from oven and remove the 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 serviced apartments in hong kong
. Serve with Honey Lace Cookies on the side.