for 4 person

Custard

2 dl	full cream
2 dl	milk
2 tbsp	blossom tea (e.g. Pro Montagna Mountain Blossom Symphony)
4	fresh egg yolks
40 g	coarse cane sugar

To prepare

water, boiling

To serve

2 tbsp

coarse cane sugar

How it's done

Custard

Bring the cream, milk and tea to the boil in a pan. Remove the pan from the heat. Using the whisk on a mixer, beat the egg yolks and sugar for approx. 2 mins. until light and frothy. Carefully stir in the milky cream.

To prepare

Place the ramekins on kitchen paper in a deep baking tray. Pour the custard through a sieve and into the ramekins, cover each one with foil. Pour enough boiling water into the tray to come halfway up the side of the ramekins.

To cook

Approx. 45 mins. in the centre of an oven preheated to 160°C. Carefully remove the tray, remove the foil, leave the ramekins to stand in the water for approx. 10 mins. Remove the ramekins, leave to cool, cover the custard and leave to set in the fridge for approx. 6 hrs.

To serve

Sprinkle with sugar and caramelize carefully with a blowtorch.

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