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.