The recipe for green tea crème caramel with citrus fruits

THEINGREDIENTS X 4/6:
450 ml whole milk
150 ml fresh cream
4 whole eggs
1 egg yolk
100 g sugar
1 tablespoon green tea leaves
1 lime
1 orange.
For the caramel:
100 g sugar
4 tablespoons of orange juice.

Method

Bring the milk to the boil, remove it from the heat, add the green tea and some citrus peels and leave to infuse for 15 minutes. Filter the still hot mix directly into a bowl, add the cream and leave to cool.

Collect the eggs and yolk in a bowl, add the sugar and beat with a whisk (you must not incorporate too much air). Add the milk mixture, mix and set aside.

Prepare the caramel. Pour the sugar and orange juice into a pan and mix well to completely wet the sugar.

Cook over moderate heatthen, as soon as it starts to boil, lower the heat and mix again, delicately, with a wooden spoon until you obtain an amber caramel.

Pour it into a moldsliding it along the edges and adding the egg mixture. Cook in the oven, in a bain-marie, at 180° for approximately 50 minutes.

Then let it cool and keep in the refrigerator for a few hours. Serve decorated with citrus fruit slices and green tea powder.

The décor idea

Classic of classics, crème caramel is not afraid of fusion reinterpretations (nor the unconventional cutlery), but claims its character as an elegant and popular dessert at the same time.

For at least a century it has been on famous menus and even in the supermarket. From Paris to Tokyo, to Hanoi. So, to pay homage to him, we dressed him in gold and accessorised him with precious embroidery. You’ll agree, it makes a great scene.

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