Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients (serves 4):
3 mint green teabags
Method: Bring the cream and teabags to the boil in a pan.
3 egg yolks
1 whole egg
4 tbsp sugar
Turn the heat off, leave to infuse for 15 minutes and remove the sachets, pressing them with a spoon to get the most flavour out.
Pre-heat the oven to 125°. Blend the cream with the sugar, yolks and egg.
Pour into little ramequins and heat in a bain-marie or in a pan of covered hot water for 30 - 45 minutes. The creams should be cooked but should still wobble, like a crème caramel.