| Desserts |
St. Petersburg caramel cream |
| For 8 people |
| Preparation time: 20 minutes |
| Cooking time: 1 hour |
Ingrédients |
||
| For the cream - 500 ml (2 cups) of milk - 50 g (1/4 cup) of sugar - 2,5 g (1/2 tablespoon) of Christmas Tea - 3 eggs - 75 g (1/3 cup) of sugar |
For the caramel - 75 g (1/3 cup) of sugar - 75 ml (1/3 cup) of water - 5 g (1 tablespoon) of St. Petersburg Tea |
Method
Prepare in advance
For the caramel
Pour sugar, water and Saint-Petersburg tea in a pan. Cook until having caramel and pour immediately in a ramequin.
For the cream
Heat the milk with 50g of sugar, add the Christmas Tea, remove from the heat an infuse the tea for 10 minutes. Pass through a filter.
Whisk the eggs with 75 g of sugar. Pour the infused milk on the whitened eggs and mix.
Pour the preparation in the ramequins.
Bake in the oven in a bain-marie at 160°C (gas mark 5) for 35 to 50 minutes (or until the surface of cream gets cooked).
Just before serving
Turn out the creams on plates and serve with your favourite biscuits.
The Chef touch
Set aside in a cold place at least 12 hours before serving so the caramel gets liquid..
