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Green Anji Crème Caramel

Submitted by: Anonymous

The subtle flavor of green tea makes this dessert even more delicate.

Prep Time: 1 hour
Serving Size: serves 12
  • Caramel:
  • 1 c. sugar
  • 1/3 c. water
  • Custard:
  • 1 c. whole milk
  • 1 c. infused green anji green tea (retain the leaves)
  • ¾ c. heavy cream
  • ½ c. sugar
  • 1 vanilla bean, split and scrapped
  • 3 whole eggs
  • 2 egg yolks
In a small saucepan, combine sugar and water. Bring to a boil, and cook, not stirring, until color turns to amber. If crystals form on side of the pan, using a pastry brush, brush sides with water. Quickly pour into mini-ramekins, swirling to coat bottom.
Heat oven to 325°F.
In a saucepan, heat milk, infused tea, cream, and vanilla, and, to taste, the leaves of the infused tea (optional), until small bubbles form on the side of the pan.
Beat eggs and sugar together. Add small amount of hot milk and stir. Add remaining hot milk. Pour into prepared ramekins, about ¾ full.
Place ramekins in large roasting pan. Pour enough hot water to come halfway up the sides. Bake 10-15 min. for mini-ramekins, 20-30 min. for 6-oz. ramekins, until set. Knife inserted in center should come out clean. Remove from water bath. Cool to room temperature. Run knife around the edge to loosen and invert onto plate to serve. If not serving immediately, refrigerate.

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