So excited I forgot the shot before I broke into it! Super creamy and delicious
Heated 2 cups cream with tea leaves and whole spices (cinnamon, cardamom, cloves, star anise, anise, black pepper, and lots of chopped fresh ginger). Turned off heat and let it steep for about an hour. Strained and returned to fridge. At this point, the amount of cream had reduced so I had to top up with plain cream.
Mixed 5 egg yolks, pinch of salt, half a cup sugar, 1/2 tsp vanilla bean paste and cream and whisk to combine. Add to bag and sealed.
Water bath 180F for 1 hour, then poured into ramekins. Set in fridge. Topped with sugar and torched.
by becky57913