Creme Caramel with Espresso Black Tea
Ingredients (for about 8-10 serving):
- 1 table spoon of Espresso Tea
- 1 lt milk
- 200 gr icing sugar
- 6 eggs
- 200 gr caster sugar
Heat the milk and steep 1 table spoon of Espresso Tea in it.
Add 200gr icing sugar and let it sweetly melt in the hot milk.
Filter and pour over 6 beaten eggs.
Prepare the caramel with some sugar and Espresso Tea, then use it to fill in the bottom of small oven-proof dishes.
Pour the milk evenly in the oven-proof dishes and cook water bath (the oven-proof dishes must be placed in a dish with hot water half covering them ) for about 45 minutes at 170°C.
When the oven-proof dish bottom starts looking golden coloured, take the dish out and leave it cool down.
Serve cold with a cup of Tea and some amaretto biscuits or Russian cigarettes.
Thanks to Marie-Paule Nullans, Chalet Le Paradou, France for the greedy recipe.
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