Earl Grey Cream Teas
Yolks of 9 eggs
7 tspns Earl Grey
80g Caster Sugar
260ml (one cup) Full Fat Milk
260ml (one cup) Double Cream
6 Shallow Tea Cups
Deep roasting tin
Preheat oven to 150C/300F/Gas 2. Put in the roasting tin, with the cups inside it, to warm up.
Whisk together the egg yolks and half the sugar.
Put the milk, cream, tea and the other half of the sugar in the pan. Bring slowly to the boil, stirring occasionally. Don't leave it too long, or the tea will be too strong.
When boiling, strain into the sugary eggs.
Whisk some more!
Strain again into the jug, and skim to remove any foamy bubbles.
Pour into the cups. Since we're not doing the milk foam (well, not unless you have some N20 cartridges and a whipped cream dispenser to hand), just fill until they're all even.
Fill the roasting tin with hot water to halfway up the sides of the cups.
Cook for 30 minutes so that the cream is just set, slightly wobbly.
Remove the cups from the water, allow to cool, and refridgerate over night.
The original recipe is from the Great British Menu. If my laptop wasn't running out of battery, I'd give you the book publication details too.
Next week (well, this week): chocolate!