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Tea Infused Custard

Cynthia TeaChef Level 1

This tea infused custard can be used with any kind of tea, so it is very versatile.

30 min. prep time, 45-55 min. cook time, 6 hours cooling time.

7 h 20 m 2


  • 1/3 c. sugar
  • 3 egg yolks
  • 1/2 c. whole milk
  • 3 or 4 tea bags or equivalent loose tea, any variety
  • 1 1/4 c. heavy cream
  • pinch salt


Heat oven to 300F. In a medium saucepan, bring milk and cream to a simmer over medium-low heat, stirring occasionally. Do not let the mixture boil. Remove pan from heat and add tea bags. Set aside to steep.

Whisk together egg yolks, sugar, and salt in a medium bowl. Remove tea bags (or if using loose tea, strain). Slowly incorporate tea infused cream to the egg mixture by the ladle-full, stirring continuously so you don't cook the eggs. Once blended, divide evenly among 6 custard cups. Pour 1" of hot water into a large baking dish and place cups in the water bath. Bake uncovered 45-55 min. Remove cups from water and cool on a rack. Once cool, cover and refrigerate for at least 6 hours before serving.

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