Mint Tea Custard

Name: Mint Tea Custard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 sprig Garnishes: shaved chocolate, fresh mint; 4 larges eggs; 237 milliliters fat-free half-and-half; 1 large lemon, quartered; 296 milliliters low-fat evaporated milk; 3 fresh mint sprigs, bruised; 118 milliliters sugar; 5 regular-size black tea bags

This gluten free recipe serves 6. One portion of this dish contains around 8g of protein, 4g of fat, and Head to the store and pick up lemon, eggs, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook milk in a small nonaluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat.

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Milk

Equipment you will use

Sauce Pan

Add next 3 ingredients. Cover and steep 20 minutes.

Remove and discard tea bags, without squeezing; discard mint sprigs and lemon quarters. Reserve 1 cup tea mixture.

Ingredients you will need

Tea

Lemon

Mint

Whisk together sugar and eggs in a large bowl until mixture is thick and pale yellow. Gradually whisk in reserved 1 cup tea mixture and half-and-half until well blended.

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Sugar

Egg

Tea

Equipment you will use

Whisk

Bowl

Pour mixture into 6 (4-oz.) custard cups or ramekins.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Place custard cups in a roasting pan; add hot water halfway up sides of cups.

Ingredients you will need

Custard

Water

Equipment you will use

Roasting Pan

Bake at 300 for 40 to 50 minutes or until a knife inserted in center of custard comes out clean. Carefully remove from oven, and let stand in pan in water bath 30 minutes.

Ingredients you will need

Custard

Water

Equipment you will use

Oven