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Recipe Summary test

prep:
35 mins
cook:
30 mins
total:
65 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees . In a saucepan, bring 1 1/2 cups cream, the milk, tea bags, ginger, cinnamon, cardamom, cloves and crushed red pepper to a boil; simmer for 5 minutes. Remove from the heat, cover and let steep for 15 minutes.

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  • Place six 1/2-cup ramekins in a 9-by-13-inch baking dish. Strain the cream mixture into a bowl, pressing on the solids; discard the solids.

  • In a medium bowl, whisk together the egg yolks and brown sugar. Whisk in the cream mixture. Divide the custard among the ramekins; pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with foil and pierce in several spots.

  • Bake the custards until softly set, about 30 minutes. Remove from the water and let cool for 1 hour. Cover with wax paper and refrigerate for at least 2 hours. Before serving, whip the remaining 1 cup cream until soft peaks form; dollop onto each custard and sprinkle with the candied ginger.

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