Almond cream with Vive les Fêtes tea

Preparation

• Preheat the oven to 150°C.
• In a saucepan, heat the milk until it is simmering. Remove from the heat, then add the tea leaves to the milk and leave to infuse for five minutes. Strain.
• Whisk the eggs in a large bowl. Add the sugar and whisk vigorously for a further 3 minutes.
• Gently reheat the strained milk, add the ground almonds, then add the warm mixture to the whisked eggs. Mix well.
• Butter 6 small ramekins, fill with the cream, then place on a baking tray. Pour boiling water into the tray to halfway up the sides, then place in the oven for 30 minutes.
• Leave the ramekins to cool, then place in the fridge for an hour.