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Recipe: Chai Pots De Creme
Similar Categories: Chai, Pots, Creme
Custard:
1 cup whipping cream
1 cup whole milk
1 tablespoon loose English Breakfast tea or Jasmine Tea
1 cinnamon stick
8 whole cardamom pods
6 whole cloves
3 rounds (1/2" thick) peeled fresh ginger
4 large eggs
1/2 cup packed golden brown sugar
1/4 teaspoon grated orange peel
Topping:
1 cup chilled whipping cream
2 teaspoons sugar
For custard: Combine first 7 ingredient in medium pan. Bring to boil. Remove
from heat; cover and let steep 15 minutes to develop flavor. Preheat oven to
325. Place six 3/4 cup custard cups or ramekins in a 13x9x2" metal baking
pan. Pour cream mixture through fine strainer into medium bowl. Discard
solids in strainer. Whisk egg yolks, brown sugar and orange peel in a 4 cup
measuring cup to blend well. Gradually whisk in cream mixture. Pour custard
into custard cups, dividing equally. (Cups will not be full) Pour enough hot
water into baking pan to come halfway up sides of custard cups. Cover baking
pan with foil. Pierce foil in several places with skewer to allow steam to
escape. Bake custards until softly set (centers will move slightly when cups
are shaken gently) about 30 minutes. Remove custards from water. Cool on
rack. Chill until cold, about 4 hours (Can be made 1 day ahead. Cover; keep
chilled) For the topping, Beat whipped cream and sugar in medium bowl until
soft peaks form. Place dollop of whipped cream atop each pot de creme and
serve. Makes 6 servings.
1 cup whipping cream
1 cup whole milk
1 tablespoon loose English Breakfast tea or Jasmine Tea
1 cinnamon stick
8 whole cardamom pods
6 whole cloves
3 rounds (1/2" thick) peeled fresh ginger
4 large eggs
1/2 cup packed golden brown sugar
1/4 teaspoon grated orange peel
Topping:
1 cup chilled whipping cream
2 teaspoons sugar
For custard: Combine first 7 ingredient in medium pan. Bring to boil. Remove
from heat; cover and let steep 15 minutes to develop flavor. Preheat oven to
325. Place six 3/4 cup custard cups or ramekins in a 13x9x2" metal baking
pan. Pour cream mixture through fine strainer into medium bowl. Discard
solids in strainer. Whisk egg yolks, brown sugar and orange peel in a 4 cup
measuring cup to blend well. Gradually whisk in cream mixture. Pour custard
into custard cups, dividing equally. (Cups will not be full) Pour enough hot
water into baking pan to come halfway up sides of custard cups. Cover baking
pan with foil. Pierce foil in several places with skewer to allow steam to
escape. Bake custards until softly set (centers will move slightly when cups
are shaken gently) about 30 minutes. Remove custards from water. Cool on
rack. Chill until cold, about 4 hours (Can be made 1 day ahead. Cover; keep
chilled) For the topping, Beat whipped cream and sugar in medium bowl until
soft peaks form. Place dollop of whipped cream atop each pot de creme and
serve. Makes 6 servings.
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