Earl Grey Pots de Crème
Earl Grey Pots de Crème are perfect for a teatime treat, very easy to make and absolutely yummy.
- Difficulty: easy
- Prep Time : 3:45 hours |
- Cook Time : 45 mins
2 1⁄3 C (580 ml) full cream milk
½ C (125 ml) cream
4 Earl Grey tea bags
¼ C (60 ml) Xylitol granules
1 Tbsp (15 ml) honey
seeds from ½ vanilla pod
3 large eggs
3 large egg yolks
2 Tbsp (30 ml) cultured cream, to serve (optional)
edible flowers, like violas, to garnish
mint leaves, to garnish
Place the milk, cream and tea bags into a saucepan. Heat gently over low heat until warm, but not boiling. Remove from the heat and leave to steep for at least 30 minutes.
Preheat the oven to 160 °C.
Remove the tea bags. Stir in the xylitol, honey and vanilla seeds and gently reheat. Remove from the heat before the mixture begins to boil. Allow to cool for 10 minutes.
Whisk the eggs and the egg yolks together until well combined. Slowly add the tea mixture while whisking continuously. The mixture can be strained, if necessary.
Pour the mixture into 6 small heat-resistant ramekins, small bowls or jars. Place the containers in an oven dish and add enough water to reach half way up the sides of the containers. Bake for 25-30 minutes until the top of the custards has set. The custards should still be wobbly but slightly firm. Remove from the oven and allow to cool. Once cooled, cover the bowls with plastic wrap and cool in the fridge for at least 3 hours, or overnight.
Add a dollop of cultured cream (optional) and garnish with edible flowers and mint leaves.
Tip: Rooibos tea can be used instead of Earl Grey tea. The custards will have a slightly reddish colour, but will taste delicious.