Green Tea Pots de Crème
This recipe is taken from the 2009 Milk Calendar. Softly set, creamy custards with the delicate taste of sweet green tea are the perfect finish to an Asian-inspired meal.
- Prep: 20 min
- Cooking: 40 min
- Refrigeration: 2 h
- 2 cups (500 mL) 35 % cream
- 2 tsp (10 mL) loose green tea leaves
- 1/2 cup (125 mL) sugar
- 2 eggs
- 2 egg yolks
- 1/2 tsp (2 mL) vanilla extract
- Boiling water
- 1 or 2 oranges peeled and cut into segments
- Shaved white chocolate
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Preheat oven to 300 °F (150 °C).
In a saucepan, heat cream over medium heat until steaming. Remove from heat; stir in tea leaves and let steep for 5 min or until cream is well flavoured. Strain into a bowl through a fine-mesh sieve, discarding tea leaves (do not press leaves). Let cool to room temperature.
In a bowl, whisk together sugar, eggs, egg yolks and vanilla extract until blended; whisk into cream. Pour into eight 4-oz (125 mL) ramekins or custard cups. Place them in a large roasting pan; fill pan with enough boiling water to come three-quarters up sides of ramekins. Bake for about 40 min or until edges are firm and centres are still jiggly. Remove from water and let cool on a rack.
Cover and refrigerate for about 2 hours or until chilled or for up to 2 days. Serve in ramekins topped with orange segments and shaved white chocolate.
Use a good quality loose-leaf green tea, such as Sencha, for the best flavour.
For the Adventurous: Add 1/2 tsp (2 mL) mint tea with green tea.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 58 mg|
|Vitamin A:||27 %|
|Vitamin B12:||17 %|