Nilgiri Tea Creams with Chocolate Dipped Cornish Fairings

Note: This recipe makes two espresso cups of tea cream. For more increase quantities exponentially or refer to the original recipe here. If the recipe is not there, leave me a comment with your email address and I will send it to you)

2 egg yolks
65 ml sugar, measured in a cup measure (split into half)
80 ml milk
100 ml heavy cream or double cream
2 tbsp loose Nilgiri tea leaves (or 1 teabag)

1/4 cup whipping cream
2 tbsp sugar


Preheat the oven to 175 C.

In a small saucepan, heat the milk, cream and half the sugar till the milk is steaming. Add the tea leaves, and allow to steep for 3 - 4 minutes, until you get the desired colour. You can leave it quite light or go fairly dark like I did.

In a separate bowl, beat the egg yolks and the remaining sugar.

Gently strain the hot milk + tea mixture into the egg yolks, whisking to stop the yolks from curdling.

Place 2 espresso cups into a shallow roasting tin. Fill the cups two thirds of the way with the tea cream mixture. Then gently pour in hot water into the tin so it comes up to halfway of the cups.

Place in the oven, and bake for 30 - 35 minutes, or until the creams are set, with a slight wobble in the middle.

Take out of the oven, leave to cool then pop into the fridge until completely cold.

Whip the cream with the sugar, and using a piping bag, swirl on top of the tea creams.

Serve with the chocolate dipped fairings.

Recipe from:
Author: Michelle Peters - Jones
Please do not plagiarise