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Christmas Tea crème caramel

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Christmas Tea crème caramel

Preparation time: 20 minutes - Cooking time: 1 hour - Refrigerate: 12 hours

Ingredients for 8 people:
For the caramel:
75 g (⅓ cup) of sugar
75 ml (⅓ cup) of water
5 g (1 tbsp) of St. Petersburg Tea

For the crème:
500 ml (2 cups) of milk
50 g (¼ cup) of sugar
2.5 g (½ tbsp) of Christmas Tea
3 eggs
75 g (⅓ cup) of sugar

Ahead of time

For the caramel:
In a saucepan, combine sugar, water and St Petersburg tea. Cook until mixture forms a caramel and pour immediately into ramekins.

For the crème:
Warm milk with 50 g of sugar, use it to infuse Christmas Tea for 10 minutes and strain.

Using a whisk, vigorously mix the eggs with 75 g of sugar.

Pour the infused milk in to the egg mixture and mix.

Cook in oven on a double boiler at 160°C (320°F) for 35 to 50 minutes (or until the crème surface is set).

Refrigerate for at least 12 hours before serving in order to allow the caramel to slightly liquefy.

Turn-out the crèmes onto plates and serve with your favourites cookies.
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