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Green tea cream desserts

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 10 minutes
Cooking time: 45 minutes
 
Ingredients (serves 4):

    3 mint green teabags
    300ml cream
    3 egg yolks
    1 whole egg
    4 tbsp sugar

Method:

Bring the cream and teabags to the boil in a pan.

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.


Advice: Serve chilled.

User comments

 
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