You can think of these pots de creme as the sequel to the chocolate pudding of the day before. I needed more cold and creamy treats to soothe my aching mouth so I turned again to the book. Feeling more alive later that night I yakked to my dear sister on the phone while I steeped milk, strained custard and baked these. The process is definitely more involved than a simple pudding, but the results are dessert worthy. I've indulged in two already, and given their richness I feel eating more would be a little too decadent, even for myself. The pots de creme are smooth as silk and wonderfully rich. A beautiful blend of spice would elicit a quiet murmur of appreciation from even the most picky. They are seriously good. But be sure to share!
Baking notes:
-I used four Earl Grey tea bags in this recipe.
-I didn't have any whole cloves on hand so I used 1/16 tsp of ground cloves instead, which worked very well.
-I didn't have an orange so I substituted lemon zest instead.
-I baked the custard in one cup mason jars. Filled 3/4 full the recipe made four jars.
-I find cold cream coats my mouth in a layer of fat I find unappetizing. Both the baked custard and the whipped cream have the cold fatty layer, so that might not appeal to you either.
-My custard baked perfectly in 30 minutes.
The recipe for Chai Pots de Creme can be found on the epicurious website.
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