Earl Grey burnt cream

1. 1

   Preheat the oven to 120 degrees C/250 degrees F/gas mark 1/2.

2. 2

   Pour the milk and cream into a large pan up to scalding point - that is, when the bubbles just start to rise

3. 3

   Wrap the loose tea leaves in a 15cm/6-inch square piece of muslin (cheesecloth) and immerse them in the hot cream and milk.

4. 4

   Leave to stand for 5 minutes, then remove and discard the muslin and tea leaves.

5. 5

   The Earl Grey will have lightly infused the cream and milk mixture

6. 6

   Beat together the egg yolks and the 75g/3oz/1/3 cup sugar in a large bowl with an electric whisk, until the mixture is pale yellow and fluffy.

7. 7

   Pour the milk and cream mixture into the egg yolks and sugar, whisking while you do so

8. 8

   Pour the custard into 8 ramekins or shallow individual heatproof dishes.

9. 9

   Place the ramekins in a deep roasting tin (pan), pour 2.5cm/1 inch of water into the tin to create a bain marie and bake for 14 minutes.

10. 10

    Turn the tin and cook for a further 14 minutes

11. 11

    Remove from the oven and leave to cool.

12. 12

    The pots of custard will keep in the fridge for 3-4 days.

13. 13

    To serve, sprinkle the top with the remaining sugar and caramelize with a blowtorch (you can do this under a hit grill, but make sure the ramekins are close to the element)

* Per serving · 4 servings · Values may vary.