Green Tea Pots De Crème

1. 1

   Preheat oven to 300u00b0F

2. 2

   In a saucepan, heat cream over medium heat until steaming. Remove from heat; stir in tea leaves and let steep for 5 minutes or until cream is well flavored. Strain cream into a bowl through a fine-mesh sieve. discarding tea leaves (do not press leaves). Let cool to room temperature. In a bowl, whisk together sugar, eggs, egg yolks, and vanilla until blended; whisk into cream. Pour int 8 x 4oz ramekins or custard cups.

3. 3

   Place ramekins in a large roasting pan; fill pan with enough boiling water to come three-quarters up sides of ramekins. Bake for about 40 minutes or until edges are firm and centers are still jiggly. Remove from water and let cool on rack.

4. 4

   Cover aan refrigerate for about 2 hours or until chilled or for up to 2 days. Serve in ramekins topped with orange segments and shaved white chocolate.

* Per serving · 4 servings · Values may vary.