-
1
In a medium saucepan, combine the heavy cream with the vanilla bean and seeds and the tea leaves and bring to a simmer over moderate heat.
-
2
In a medium bowl, whisk the granulated sugar with the egg yolks until combined.
-
3
Slowly whisk one-third of the warm cream into the egg yolks, then whisk that mixture back into the remaining warm cream in the saucepan.
-
4
Cook the sauce over moderate heat, stirring gently with a wooden spoon or heatproof rubber spatula, until thickened, 2 to 3 minutes.
-
5
Set a fine strainer over a medium bowl set in an ice water bath.
-
6
Strain the sauce into the bowl and let the custard sauce cool, stirring occasionally.
-
7
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until foamy.
-
8
Gradually beat in the superfine sugar at high speed until the whites are glossy and hold soft peaks.
-
9
Beat in the vanilla extract.
-
10
Fill a large, deep skillet with 1 1/2 inches of water and bring to a simmer.
-
11
Using a large spoon, dollop 4 mounds of the meringue into the simmering water and cook over moderate heat until just set on the bottom, about 2 minutes.
-
12
Gently flip the meringues and cook for 2 minutes longer; do not let the water boil.
-
13
Pour the custard sauce into 4 shallow bowls.
-
14
Using a slotted spoon, transfer the meringues to the bowls, garnish with mint leaves and serve right away.
