One of my favorite activities of late has been sampling Afternoon Tea options around Bangkok. The best ones are usually found inside the more upscale hotels, like The St. Regis or Grand Sheraton.
The price can range from $15-$30 per person. Many of the presentations are just too pretty to eat, like the ones below.
Here is a recipe for tea-infused petit pots de crème (cooked custard). This would be the perfect size for afternoon tea or your next dessert party. The recipe came from one of my chefs at Le Cordon Bleu Dusit.
Recipe for Mini Earl Grey Pots de Crème
Basic Recipe for Custard:
- 14 oz. or 400 ml milk
- 4 egg yolks
- 1 whole egg
- 3 Tablespoons or 80 g sugar
- 1 Tablespoon or 15 g Earl Grey Tea, green tea or your favorite loose tea
Special Equipment Needed:
- 2 to 4 oz. ramekins
- 2 oz. ramekins = 16 total
- 4 oz. ramekins = 8 total
- 2 large Pyrex dishes or roasting pans
Grind leaves into a powder (using a mortar and pestle, if available) before infusing the hot milk.
Preheat the oven to 300 degrees F.
Add desired flavoring to milk and bring to a simmer. Combine sugar and eggs with a whisk. As soon as the milk is heated, whisk in the egg mixture and remove from the heat. Strain, using a fine mesh strainer.
Fill ramekins 2/3 full. Once filled, remove any air bubbles with a kitchen torch. Lightly brush the top of each ramekin with the flame. If this is not available, lightly tap each ramekin onto the counter before continuing with the recipe. Then carefully place the ramekins inside a large roasting pan or large rectangle Pyrex dish on the middle rack of your oven. On the rack below, use the 2nd large pan and fill it halfway with hot water so that the steam will help cook the custard.
In culinary school, we made 3 flavors: Tea, Caramel & Vanilla. Use 1 custard recipe for each flavor, if desired.
Infuse milk with 1 whole vanilla pod, split and seeds scraped into the milk.
2 Tablespoons sugar for caramel
Technique: Melt sugar in non-stick pan; once shimmering, swirl pan until a dark color is achieved; add hot milk in small amounts, then add mixture to combined eggs and sugar of basic recipe.
Use half milk and half heavy cream instead of only milk for the basic custard
Dinner Diva Tip: If you are not prepared to bake the custard right away, you can refrigerate the mixture in the fridge for up to 24 hours until you are ready to bake the custards.
Bake until custard is set. Check oven after 10 min. for the 2 oz. ramekins, 15-18 minutes for the 4 oz. ramekins.
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.