Almond cream with Vive les Fêtes tea

Serves 2 Dessert
  • easy
Almond cream with Vive les Fêtes tea


  • 9 tbsp (30g) Funfair Tea
  • 50 cl full cream milk
  • 4 egg yolks
  • 1 egg
  • 40g caster sugar
  • 40g ground almonds
  • 2 tsp blanched almonds (optional)


  • 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.

Serving suggestion

To add a crunchy texture, decorate the creams with the blanched almonds before serving.
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