Caramel Cream

Ingredients (for 8 servings)

For the caramel

75

g

sugar

⅓

cup

75

ml

water

⅓

cup

5

g

St. Petersburg tea

1

Tbsp.

For the cream

500

ml

milk

2

cup

50

g

sugar

¼

cup

2,5

g

Christmas tea

½

tsp.

3

eggs

3

75

g

sugar

⅓

cup

Preparation

Beforehand – For the caramel

1.

Place sugar, water and St. Petersburg tea in a saucepan. Cook until a caramel is formed. Pour into ramekin baking dishes.

Beforehand – For the cream

2.

Heat the milk with 50 g of sugar and then remove from heat. Add the Christmas tea and let steep for 10 minutes. Pass through a sieve.

3.

Using a whisk, whip eggs together with 75 g of sugar. Pour the milk-and-tea mix onto egg mix and blend together. Pour resultant blend into ramekin baking dishes. Bake in double boiler in the oven at 160°C (320°F) for 35 to 50 minutes (or until surface of caramel cream takes shape).

At prep time

4

Remove from moulds. Serve with your favourite biscuits.

5.

Keep cool for at least 12 hours before serving so that the caramel takes on a liquid consistency.