Recipes

Bourbon Vanilla Tea Pot d' Creme

For the Custard:
1/2 cup Sugar
4 Egg Yolks
2 cups Heavy Cream
2 Tbls. Bourbon Vanilla Tea
1 Tahitian Vanilla Bean, split

Preparation:

In a medium sized non-reactive sauce pan, put the vanilla bean, the cream and the Bourbon Vanilla Tea and bring to a boil. Set aside.
Cream together the egg yolks and strain cream mixture through a fine seive into the yolks.
Continue to cook in a stainless steel bowl over a double boiler, until stiff peaks are formed.
Pour mixture into cups and chill at least 4 hours.
Serve with fresh strawberries and mint.

Note: The custard can also be brulleíd by adding sugar to the top and burning with a torch.