For 8 people
Preparation time : 20 minutes
Cooking time : 1 hour

Ingredients
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

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 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).

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

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