Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Whisk together egg yolks, ½ cup sugar and vanilla extract in a medium bowl; set aside. Add heavy whipping cream alternative and coconut milk to a small saucepan. Simmer over medium-low heat just until bubbly, stirring frequently, about 4 to 5 minutes.  Slowly pour hot cream mixture over the egg yolk mixture, whisking constantly until combined.

2. Step2

   Return mixture to saucepan. Add tea bags; cook and stir over low heat until mixture thickens slightly and reaches 165 degrees (do not boil). Remove from heat; strain mixture through a fine-mesh strainer. Discard tea bags. Divide mixture among 6 (5-in.) shallow ramekins.

3. Step3

   Place ramekins in a large, rimmed baking pan; add enough boiling water to reach halfway up sides of ramekins. Bake for 30 to 35 minutes or until centers are just set. Remove from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or overnight.

4. Step4

   Just before serving, sprinkle remaining ¼ cup sugar over the tops of custards. Heat with a kitchen torch until the sugar caramelizes evenly. Allow to sit at room temperature for 1 minute until the caramelized sugar hardens. If you do not have a kitchen torch; place ramekins under a preheated broiler for 2 to 3 minutes, watching carefully not to burn. Garnish with fresh raspberries and mint, if desired.