Thai Tea Pot De Crème Recipe
Mint, citrus, nutmeg, cardamom
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Ingredients
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Main Ingredients
Flavorings
Method
Preparation of Base
- 1
Steeping the Thai Tea
In a medium saucepan, combine 400 ml of coconut milk and 200 ml of heavy cream. Heat gently over medium heat until just below boiling. Remove from heat and add 4 tablespoons of Thai tea leaves. Let steep for 15 minutes.
- 2
Mixing the Egg Yolks
In a separate bowl, whisk together 4 egg yolks and 100 g of granulated sugar until smooth and creamy.
Combining Ingredients
- 3
Straining the Tea Mixture
After the tea has steeped, strain the mixture through a fine mesh sieve into a bowl to remove the tea leaves. Discard the leaves and let the milk mixture cool slightly.
- 4
Flavoring and Baking
- 5
Adding Flavorings
Add 10 fresh mint leaves, 1 tablespoon of orange zest, 1 teaspoon of grated nutmeg, and 0.5 teaspoon of ground cardamom to the mixture. Stir gently to combine.
- 6
Cooling and Serving
- 7
Cooling the Dessert
Once baked, remove the ramekins from the water bath and let them cool at room temperature for 15 minutes. Then, refrigerate for at least 2 hours to set completely.
- 8
Serving the Pot de Crème
Serve chilled, garnished with additional mint leaves or a sprinkle of grated nutmeg on top if desired.
