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
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 %|