Recipe courtesy of Cheryl Day
Sweet Tea Custard
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 463
- Total Fat
- 38
- Saturated Fat
- 22
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 28
- Protein
- 4
- Cholesterol
- 279
- Sodium
- 41
- Total: 3 hr 25 min (includes steeping and chilling times)
- Active: 20 min
Ingredients
2 1/4 cups heavy cream
3/4 cup sugar
1 vanilla pod, split and scraped
2 tablespoons loose black tea
5 large egg yolks
Fresh whipped cream, for serving
Directions
- Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.
- Combine the cream, sugar and vanilla seeds and pod in a medium saucepan over medium-high heat and cook, whisking constantly, until the sugar dissolves and the mixture begins to steam and is just about to boil, 5 to 7 minutes. Remove from the heat, add the tea, cover with plastic wrap and let steep for 10 minutes.
- Meanwhile, lightly beat the egg yolks in a medium bowl. Whisk about 1 cup of the cream mixture into the egg yolks to temper them so they won't curdle, then continue to whisk while adding the remainder of the cream mixture in a steady stream. Strain the mixture through a sieve into a measuring cup and then pour the custard into 6 ramekins, dividing equally.
- Place the ramekins in a large, deep baking pan that will hold them comfortably and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the custards are set, 45 to 55 minutes. Refrigerate the custards for at least 2 hours before serving with fresh whipped cream.