Reviews (1) Add Rating & Review 57 Ratings 5 star values: 8 4 star values: 10 3 star values: 26 2 star values: 7 1 star values: 6 Martha Stewart Member Rating: Unrated 02/28/2011 has anyone tried this with chai tea instead? different tea variations for this recipe would be nice.
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Gallery Earl Grey Pots de Creme Credit: Steve Baxter Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 cup heavy cream 1 cup whole milk 2 tablespoons Earl Grey tea leaves 4 egg yolks 1/2 cup sugar 1/2 teaspoon finely grated lemon zest 1/8 teaspoon salt
Cook’s Notes If you don’t have ovenproof cups, youcan use ramekins or custard cups.
Gallery Earl Grey Pots de Creme Credit: Steve Baxter
Recipe Summary Servings: 4
Gallery
Earl Grey Pots de Creme Credit: Steve Baxter
Earl Grey Pots de Creme
Credit: Steve Baxter
Earl Grey Pots de Creme
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 cup heavy cream 1 cup whole milk 2 tablespoons Earl Grey tea leaves 4 egg yolks 1/2 cup sugar 1/2 teaspoon finely grated lemon zest 1/8 teaspoon salt
Directions
Preheat oven to 325 degrees. In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep at least 30 minutes but no more than 2 hours.
In a medium bowl, whisk together egg yolks, sugar, lemon zest, and salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves.
Working close to the oven to minimize risk of spilling water, arrange four 6-ounce ovenproof cups in a baking pan large enough to hold the cups without touching one another. Pour boiling water into pan, being careful not to splash any inside cups, until water comes halfway up sides of the cups.
Divide infused liquid among 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 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. Serve with Honey Lace Cookies on the side.
Cook’s Notes If you don’t have ovenproof cups, youcan use ramekins or custard cups.
Cook’s Notes
If you don’t have ovenproof cups, youcan use ramekins or custard cups.
Reviews (1)
Add Rating & Review 57 Ratings 5 star values: 8 4 star values: 10 3 star values: 26 2 star values: 7 1 star values: 6
Martha Stewart Member Rating: Unrated 02/28/2011 has anyone tried this with chai tea instead? different tea variations for this recipe would be nice.
Reviews (1)
Add Rating & Review 57 Ratings 5 star values: 8 4 star values: 10 3 star values: 26 2 star values: 7 1 star values: 6
Add Rating & Review
57 Ratings 5 star values: 8 4 star values: 10 3 star values: 26 2 star values: 7 1 star values: 6
57 Ratings 5 star values: 8 4 star values: 10 3 star values: 26 2 star values: 7 1 star values: 6
57 Ratings 5 star values: 8 4 star values: 10 3 star values: 26 2 star values: 7 1 star values: 6
5 star values: 8 4 star values: 10 3 star values: 26 2 star values: 7 1 star values: 6
Martha Stewart Member Rating: Unrated 02/28/2011 has anyone tried this with chai tea instead? different tea variations for this recipe would be nice.Martha Stewart Member
Rating: Unrated 02/28/2011
has anyone tried this with chai tea instead? different tea variations for this recipe would be nice.
Rating: Unrated
All Reviews for Earl Grey Pots de Creme
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Earl Grey Pots de Creme
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
