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Featured Recipe: Green Tea Custard (February 2006)
Chef: Robert Simmelink
Baked on low temperature steam
Ingredients
1 qt (946 ml) heavy cream
1/3 C. (78 ml) loose, green tea
1 vanilla bean, split
9 egg yolks
3 C. (709) sugar
Preparation
Heat cream to a boil, remove from heat, add tea and vanilla bean, steep for 1 hour.
Combine eggs and sugar, stir in cream mixture and strain.
Pour into ramekins, cover and steam in the Combi Oven at 190 F (88 C.) for 40 minutes. Chill for serving.
Serving Tips
Serve with a tropical fruit salsa on the side.
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