Fresh Fruit with Tea-Infused Custard

1. 1

   Bring the milk to a simmer in a medium saucepan.

2. 2

   Add the tea bag, remove from the heat and let steep for 15 minutes.

3. 3

   Discard the tea bag.

4. 4

   In a medium bowl, whisk the egg yolks with the sugar and cornstarch.

5. 5

   Whisk in half of the warm milk.

6. 6

   Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until the custard is thick, 6 to 7 minutes.

7. 7

   Stir in the butter and transfer the custard to a bowl.

8. 8

   In a small saucepan, melt the jam with the Cognac.

9. 9

   In a bowl, toss the fruit with the melted jam, then transfer to plates or bowls.

10. 10

    Spoon the warm custard over or around the fruit and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.