Other Sweet Treats · Uncategorized

Infusing Flavor Into Dessert

Gevalia Teas - The Duo Dishes

For one of our last get togethers with friends, Amir made chai tea pots de crème. The little guys did not set completely, so they were more like very thick cups of cream. Delicious of course, but not quite as silky and luscious as the perfect pot de crème. We decided not to share the recipe as it needed to be tweaked. Fast forward through the last couple of months, and we have both had our share of custard desserts. From flan to crème brûlée, we have personal favorites. Mine reside on the side of the line with a higher ratio of cream to milk and more yolks than necessary. It was back to the drawing board then to create a pot de crème that would make the list.

Gevalia Green Tea Bags - The Duo Dishes

Steeping Tea in Milk - The Duo Dishes
Steeping tea bags in a mixture of milk and cream.

In the world of custards, there are really two types. Some custards are all cooked on the stove, while the rest of them must be baked. Dairy, eggs and sugar are the common ingredients, although there are savory custards that may have little to no sweeteners. Each variation under the custard umbrella is characterized by its ratio of ingredients and its final preparation. The reason why I love crème brûlée is because full fat heavy cream, rich egg yolks and sugar comprise the base, whereas flan, for example, is a mixture of whole milk, cream, egg yolks and whole eggs. Imagine the difference between the two. They are both baked custards, but the ratio and combination of dairy and eggs create two very different textures. As for stovetop custards, consider the base for ice cream, also called crème anglaise. It is typically a mixture of milk and/or cream, egg yolks and sugar cooked over low heat until thickened. It can be flavored as desired and served warm, at room temperature or chilled and churned for ice cream. Pastry cream, on the other hand, consists of similar ingredients in addition to a thickener such as flour or cornstarch to create a stiffer custard used for fillings in a variety of cakes, pies, cookies, etc.

Green Tea Pots de Creme Uncooked - The Duo Dishes

Now that you know more about custards, let’s get back to this particular pot de crème recipe. More than three years ago, we created a menu of dishes, each one featuring different types of tea. We were contacted by Gevalia Coffee to sample a few of their teas. Three flavors arrived–Lemon Berry Breeze, Green Tea with Pomegranate and Chamomile Dream–and one of them stood out immediately as the perfect addition to pot de crème. Green tea has always been a go to for me. It is light, refreshing and invigorating on its own. The addition of sweet, tart pomegranate seemed like a seasonally appropriate zinger to add to the mix. That was it! The first It was time to head to the kitchen.

Green Tea Pots de Creme Gevalia 1 - The Duo Dishes

Green tea, compared to other varieties, is fairly mild, so the key is either to steep the tea bags for a longer period of time or use more bags. It seems like a slow steep period is better than bulking up on tea bags. It also helps to lightly press on the bags to release more flavor from the tea. Just be careful not to release any loose tea leaves into the liquid mixture, or you will have to strain the warm dairy a few times through a fine sieve. Once the custard base is made, a water bath, or bain marie, is necessary to assist with even baking. Once it’s all said and done, the final, chilled dessert is a treat for anyone lucky to pick up a spoon.

Green Tea Pots de Creme Gevalia 2 - The Duo Dishes

If you are inspired by this dessert or now have your own ideas for new dishes to try, let us know how you would incorporate tea into a recipe of your own creation. If you had your favorite tea in hand, what dish would you flavor with it? We’ll choose a winner, and the prize will be a sample package of three Gevalia Coffee teas shipped directly to your door. Entries will be accepted through Sunday, November 11th 11:59 pm pst. We will choose a winner on Monday, November 12th. All entrants must reside in the continental United States.

Green Tea Pots de Creme
Recipe Type: Dessert
Cuisine: Fusion
Author: The Duo Dishes
Serves: 4
1 cup heavy cream 1 cup whole milk 3 bags Gevalia Green Tea with Pomegranate 4 large egg yolks 2/3 cup sugar 1/4 teaspoon fine sea salt 1 teaspoon vanilla
  • 1. In a medium sauce pan, heat the heavy cream, milk and tea bags over a low flame until steam begins to rise off the surface of the liquid. Do not allow the mixture to come to a boil or bubble. Remove from heat and allow to sit for 5 minutes.
  • 2. As the mixture steeps, whisk the egg yolks, sugar and salt until thick, pale yellow and ribbony, approximately 2 minutes. Set aside.
  • 3. Set the diary back over a medium low flame and heat until steam appears once more. Remove from heat and pour directly into the bowl of egg yolks and sugar. Whisk until completely combined.
  • 4. Pour the custard base into four 4-ounce ramekins. Set into a deep baking dish and fill halfway up the side of the ramekins with hot water. Slide the baking dish into an oven preheated to 350 degrees, and bake for 25-35 minutes or until the edges of the custard is set and the inside slightly shakes. Remove from the oven and bring to room temperature. Cover and chill for at least 2 hours or up to overnight.

Disclaimer: Gevalia Coffee sent along three varieties of tea to sample. No monetary compensation was provided. All opinions expressed are our own.

12 thoughts on “Infusing Flavor Into Dessert

  1. Ooh I love the sound of this. I’m a fan of tea-infused sweets. Last time I dabbled in it, I made a chai-tea whipped cream (actually it was for that pumpkin cheesecake I just posted!). Hope you and Amir have a delicious thanksgiving!

  2. What an informative and enjoyable post. I luv custards. It’s really about the texture (and of course the flavor) for me. I am inspired by this post…now to answer your question:

    “If you had your favorite tea in hand, what dish would you flavor with it?”

    I have many favorite teas, but one in particular that I like incorporating in desserts is Chai. Love chai! I haven’t tried it yet, but a Chai Cheesecake would be different and catch Chai lovers attention. Paired with an interesting crust. Delish! 🙂

  3. You know one of the things we find most remarkable about your blog is that you have managed to continue that which you started in college and as you have grown, it has grown right along with you. Custards are huge on this side of the world as is tea and we love your combination here! Definitely worth pinning to the “To Do List!”

  4. I love a tea-infused creme anglaise to either make ice cream or to place underneath a nice cake or pastry as an accompanying sauce. These pots de creme look amazing. I’m hungry! 🙂

  5. I would definitely infuse my teas into buttercream for cakes and cupcakes. The tea flavor can be so subtle yet can really awaken a typical frosting recipe with its nuissances. Chai is really great for something like this.

  6. OOOOH. You know i’m a huuuuuge fan of anything green tea, matcha, etc… love it. And in a pot de creme? Yup. I’ll take and make. A quick note about flan: it’s a huuuge sugar base, too… and I always make mine with 2% instead of whole and never use just yolks. I always use whole eggs. That makes a difference. Naturally, I prefer it to crème brûlée.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s