This blend of award winning Earl Grey and Vanilla Bean cut into small pieces makes this a rich and creamy tea you'll adore. The perfect cup of tea begins with fresh and clean water. Bring your water to a full boil and remove from heat. Add tea, one level teaspoon per cup. Allow tea to steep 3 - 5 minutes and remove tealeaves. If you like a strong, pungent cup of tea add a bit more tea, you shouldn’t steep any longer than 5 to 6 minutes or you will likely have a bitter cup. We love cooking with tea almost as much as we enjoy sipping it!
Earl Grey Pots du Crème
"pot of custard", which also refers to the cute little porcelain cups in which the dessert is served
1 cup whipping cream
1 cup whole milk
2 tablespoons Naked Tea Crème of Earl Grey tea leaves
4 egg yolks
½ cup granulated sugar
½ teaspoon finely grated orange zest
1/8 teaspoon salt
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 for 1 hour. In a medium bowl, whisk together the egg yolks, sugar, lemon zest & 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.
