|London Fog (Earl Grey) Pots de Crème with candied Cocoa Nibs|
|Got 3 egg yolks kicking around from macaron making? we do...|
|and I've got a hankering for London Fog Pots de Crème|
|Bib has a new apron! She is all over baking and making and the apron was on sale at WS|
|preparing the custard. Bib loves to use the whisk. I had to stop her from over-beating as too much air will create bubbles in the custard which will result in a baked custard that will not look that great|
|I was so busy taking pics the cream boiled over. oops.|
|adding the hot earl grey tea infused cream to the egg yolk mixture. careful not to make scrambled eggs!|
|the pots de crème in their water bath, ready for the oven. cover with foil before carefully sliding the custards into the oven|
|I run the custard mixture through a fine sieve before filling the pots|
|candied cocoa nibs sprinkled on the refrigerated pots de crème, just before serving|
|London Fog Pots de Crème...my take on the flavour that's all the rage in foodie YVR|
|If you love Earl Grey tea, you will love these little London Fog Pots of Cream|
|smooth, creamy and delicious!|
LONDON FOG POTS DE CRÈME
adapted from Martha Stewart
- 3/4 cup heavy whipping cream
- 3/4 cup milk
- 2 Earl Grey tea bags (I used Tazo Earl Grey tea bags)
- 1 teaspoon pure vanilla extract
- 3 egg yolks
- 6 tablespoons organic evaporated cane sugar
- pinch of salt
- cocoa nibs for sprinkling/serving (can be omitted)
- Preheat the oven to 325° F. In a small saucepan, bring the cream, milk and tea bagss just to a boil over medium heat (watch carefully as the cream can boil over quickly). Turn off heat and allow the tea bags to steep at least 10 minutes.
- While the mixture is cooling, in a medium bowl, whisk together the yolks, sugar, vanilla and salt. Gently press on the tea bags and discard. Slowly whisk the hot cream mixture into the yolks.
- Arrange ovenproof cups in a baking pan large enough to hold the cups without touching one another (four 6-ounce cups or try espresso cups and various other cute oven-safe containers) Pour boiling water into the pan, being careful not to splash any inside the cups, until water comes halfway up sides of the cups.
- Divide infused cream among the cups. Cover pan tightly with aluminum foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.
- Carefully remove baking pan from oven; remove foil. Transfer cups from the hot water bath to a wire rack; let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days.
- Sprinkle with candied cocoa nibs on the top of the pots de crème just before serving.