Petite Crème Légères au Thé (Tea-Flavored Custard)
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What’s better for tea than a pot of delicious tea-flavored cream? This recipe is also better for your waistline: It’s trying to be the lowest-fat it can!
Hands-on: 10 minutesTotal: 2 hours 30 minutes
- 1¾ cups skimmed milk
- 1 green tea teabag
- 2 large eggs
- 1 egg yolk
- 2 Tbsp. raw sugar
- Preheat your oven to 350°F. In a shallow baking dish, pour cold water to a depth of 1" and place it in the oven.
- In a small saucepan, bring the milk to a boil over medium heat. Once the milk has reached the boiling point, remove from heat and put the teabag in it. Cover and let it infuse for 5 minutes.
- Put the eggs and the egg yolk in the bowl of a stand mixer. Add the sugar and whisk until the mixture whitens. Take the teabag out of the milk, and slowly pour the milk into the egg and sugar mixture. Whisk continuously until the custard is fluid.
- Ladle the tea custard into ceramic ramekins or small glass cups. Put them in the shallow baking dish in the oven, making sure the water only comes to halfway up the side of the ramekin (not more). Put in the oven for 20 minutes. Then take them out, leave them at room temperature, and refrigerate at least 2 hours before serving.