Green Tea Pots de Crème

     Today, on a whim, I decided to make green tea pots de crème (pronounced poh-deh-crehm).
    
     For those that aren't familiar, pots de crème is French custard, similar to crème brûlée, but without the crust of broiled sugar.  It's a very basic dessert, with an almost endless array of flavour-possibilites.

     Here's my recipe -

• 3/4 cup heavy cream 
• 1/2 cup whole milk
• 3 (green) tea-bags
• 4 egg yolks
• 1/4 cup maple syrup
• Pinch fine sea salt

     Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

     In a medium saucepan, heat the cream, milk, and tea bags over medium-low heat until warm, about 4 minutes.

     In a medium bowl, whisk together the egg yolks, maple syrup, and salt until smooth. Slowly whisk in the milk mixture.  Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in an 8 by 8-inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set. Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour. Remove the ramekins from the water and refrigerate for at least 2 hours until set.

     As I was working on this, my mum made a pomegranate sauce to pour over them.

     Here's her recipe -

• The seeds from 1 pomegranate
• 1/2 cup water
• Splash cranberry juice
• Pinch fine sea salt
• 1 Tbsp sugar
• Pinch nutmeg
• 1/4 tsp lemon zest

      In a small saucepan, add pomegranate seeds and water.  Bring to a boil, and simmer until the seeds lose their colour.  Strain the seeds from the juice, and return the juice to the pan.

     Add the rest of the ingredients, bring back to a boil, and simmer until the mixture reduces by half.  Remove from heat.  Allow to cool completely.  Mixture will thicken somewhat as it cools.

     Pour a small amount over each pots de crème, after they have chilled.

Il a l'air délicieux, n'est-ce pas?