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Ingredientes
- 2 tsp loose green tea leaves, good quality (10 ml)
- 1 1/2 c. whipping (35%) cream (375 ml)
- 1/2 c. homogenized whole lowfat milk (125 ml)
- 1/4 c. sugar (60 ml)
- 1/2 x vanilla bean, scraped
- 4 lrg egg yolks sugar, for brulee topping
Direcciones
- Preheat oven to 325 degrees F.
- Put the whipping cream, lowfat milk, sugar, vanilla bean and the green tea leaves in a medium saucepan over medium high heat. Bring to just to a boil. Remove from heat and cover. Let mix steep for 15 min to develop flavour.
- In a stainless steel bowl whisk the egg yolks. To make the custard, continue to stir egg yolks as you slowly pour the warm cream mix over the yolks. Strain custard. Pour or possibly ladle proportionately into four 6-oz ramekins or possibly gratin pans.
- Bake in a water bath by placing ramekins into a shallow baking pan. Carefully pour sufficient boiling water into the baking pan so the water comes halfway up the sides of the ramekins.
- Bake just till custard centres jiggle slightly when pan is moved, about 30 to 35 min. Remove from water bath. Cold custard to room temperature. Chill and refrigeratefor at least 3 hrs or possibly overnight.
- Sprinkle 2 teaspoon of sugar on top of the custards. Caramelize the sugar with a creme brulee torch or possibly directly under the broiler.
- Green tea pwdr can be quite expensive and sometimes hard to find so in this recipe I've used green tea leaves instead - the key is to use really good quality tea leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 473 | |
| Calories from Fat 413 | 87% |
| Total Fat 46.92g | 59% |
| Saturated Fat 29.16g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 480mg | 20% |
| Potassium 59mg | 2% |
| Total Carbs 13.92g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 14.13g | 9% |
| Protein 1.46g | 2% |
