T. Importation Canada inc.

Tea recipes

Taken from the recipe book Du thé plein la toque

Christophe Alary

For 8 people

Preparation time : 20 minutes

Cooking time : 1 hour

For the caramel

75g (1/3 cup) of sugar

75 ml (1/3 cup) of water

5g (1 tbsp) of St. Petersburg Tea

For the crème

500 ml (2 cups) of milk

50g (1/4 cup) of sugar

2.5g (1/2 tbsp) of Christmas Tea

3 eggs

75g (1/3 cup) of sugar

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 50g of sugar, use it to infuse Christmas Tea for 10 minutes and strain.

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

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

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