The spoon taps, the caramel shatters, and beneath it the cream carries apricot, bergamot and vanilla: Joli Coeur Tea N°656 from Dammann Frères, a Chinese Sencha with a lovely gourmet sweetness, has steeped in it before baking.
Serves 4 · 20 min + 40 min baking + 3 h chilling
- Heat 1 1/2 cups (375 ml) of heavy cream to 176°F (80°C), add 5 g of Joli Coeur and steep for 3 minutes, then strain, pressing the leaves.
- Whisk 4 egg yolks with 1/4 cup (50 g) of sugar, then gradually whisk in the warm cream.
- Pour into 4 ramekins and bake in a water bath at 300°F (150°C) for 35 to 40 minutes, until just set with a slight wobble in the center.
- Let cool, refrigerate for 3 hours, then sprinkle with brown sugar and caramelize with a kitchen torch just before serving.
The star of this recipe: Joli Coeur Tea N°656, by Dammann Frères.
