About the Recipe
A crunchy, creamy, cool dessert with a hint of tea.
Ingredients
1 3/4C heavy cream
3 egg yolks
1/3C sugar +more for on top
1Tbsp + 1Tsp passion fruit tea leaves
Preparation
1: Preheat oven to 325 degrees Fahrenheit.
2: Add tea to the heavy cream, steep for 5 minutes, then add to the stove over low heat, stirring occasionally, and heat until just below boiling. I like the tea to steep for a minimum of 10 minutes for the whole process.
3: In a bowl, whisk together egg yolks and sugar. Slowly pour in the heated cream while whisking. Be careful not to scramble the eggs.
4: Pour mixture into ramekins. Place ramekins in a deep dish or sheet tray and fill halfway up with hot water. Be careful not to get any water into the custard.
5: Bake in the oven for 35-50 minutes. You want the outside to be set and the center to be a little jiggly. Allow it to cool in the refrigerator for a minimum of 4 hours.
6: When ready to eat, add sugar to the top and torch the sugar to get it crunchy. Enjoy!