Recipe: Pots of Tea Cream

Ingredients:

• 1 cup heavy cream
• 2 tablespoons loose tea leaves
• 3 tablespoons granulated sugar
• 3 egg yolks

Instructions:

1. In a small saucepan, heat the cream and loose tea leaves until it just begins to simmer. Remove from heat and let steep for 10 minutes.
2. After 10 minutes, strain the cream through a fine mesh strainer into a bowl. Discard the tea leaves.
3. In another bowl, whisk together the sugar and egg yolks until pale yellow and thick.
4. Slowly pour the warm cream into the egg mixture, whisking constantly. This will temper the eggs and prevent them from curdling.
5. Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes.
6. Remove the pan from heat and strain the mixture into a clean bowl. Let cool to room temperature, then cover and chill until ready to serve.

Serving Suggestions:

Pots of Tea Cream can be served in small bowls or teacups. For an extra special touch, top with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy as a light dessert or a rich addition to a tea party spread.

Verdict:

This Pots of Tea Cream is a subtle and sophisticated treat for any tea lover. With a delicate herbal flavor and a luscious texture, it’s a wonderful way to end a meal or round out a tea party. Plus, it’s easy to make ahead and keep on hand for impromptu gatherings.