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Jasmin Cream Tea

01/06/2013

For 6-8 people

3 teaspoon of jasmine tea pearls

1 liter of whole milk (3.25 %)

2 eggs

4 egg yolks

50 g sugar

 

Preparation

 

Prepare the ingredients and boil the milk and put the tea, cover and leave to infuse for 5 minutes.

Preheat oven at 350 degrees

 

Prep the cream

 

In a bowl, beat the eggs and add the yolks and sugar.

Mix in the rest of the ingredients without beating them.

Pour the milk tea through a strainer and mix.

Divide the liquid in small pots and place the pots in a dish in a bain-marie.

Bake 15 minutes

Take it out of the oven, the cream should still be shaky. Let cool in a cool place.

 

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