The aroma and taste of green tea mixed with creaminess of custard are sure to pair well to add a new flair to your dessert menu.
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
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.
Serve with a tropical fruit salsa on the side.