From F. Lit Yu’s soon to be released “Haute Tea Cuisine, New Techniques for Infusing French Food with Tea” Photo by Ching-Wei Jiang
5 1/2 cups heavy cream
6 egg yolks
6 tbsp sugar
Additional sugar for caramelizing
1. Bring the heavy cream to a boil and add the LuShan Clouds and Mist. Turn off the heat, cover, and extract for one hour. Strain and discard the used tea leaves. Preheat oven to 375˚F.
2. In a mixing bowl, combine the tea-infused heavy cream with the yolks and the sugar and beat well with a hand-mixer or a whisk. Pour into oven-proof ramekings and set on a deep baking pan. Pour half an inch of water into the pan holding the ramekins.
3. Loosely cover the pan with foil and bake for 25 minutes. The center of the custard should jiggle slightly when taken out of the oven. Refrigerating overnight is optional if a cooler desert is required.
4. Immediately before serving, sprinkle the entire surface of the custard with sugar, ensuring that the sugar grains are well distributed. With a chef’s torch, burn the sugar until it caramelizes and melts into a film. Serve immediately.