Adapted from Neil Perry of the Sydney Morning Herald
Serves 4; Special equipment: 1/2 cup–sized ramekins
Level: Easy; Prep time: 5 minutes; Cook time: 1 hour, 10 minutes; Total time: 1 hour, 15 minutes, plus cooling time
Jasmine pearls are delicate green tea leaves blended with unopened night-blooming jasmine flowers and hand rolled into tight pearls. As the jasmine tea leaves steep in the cream mixture, the pearls unfurl and infuse their floral essence into every luscious bite of this bain-marie-style custard.
Baked Jasmine Pearl Custard
Equipment
- 4 1/2 cup–sized ramekins
Ingredients
- 1 1/2 cups whipping cream
- 1/4 cup milk
- 2 tablespoons jasmine tea leaves (I use tea.o.graphy)
- 1/2 cup sugar
- 5 egg yolks
Instructions
- Combine cream and milk in a small saucepan and bring to a boil. Add jasmine tea leaves and turn off the heat. Cover with a lid and leave to infuse for 15 minutes.
- Preheat oven to 300°F. Place 4 ramekins in a roasting pan or baking dish.
- Whisk sugar and egg yolks in a medium bowl until thick and pale yellow, approximately 1 minute. Strain jasmine-
- infused cream through a sieve. Whisking constantly, gradually add cream to egg mixture until well combined.
- Pour mixture into the ramekins, filling them to about 3/4 full.
- Place the tray in the oven; pour enough water into the pan to come about halfway up the sides of the ramekins. Bake for 40–45 minutes, until the custard is just set. Remove from the water bath and allow to cool completely.
- Refrigerate the custard for 3–4 hours (overnight is best) before serving.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
