Ingredients
The custard
- 400 ml double cream
- 5 tsp Classic powderSuperboba
- 5 egg yolks
- 70 g caster sugar
- 1 tsp vanilla extract
- 1 pinch fine salt
The top
- 4 tsp caster sugar, for the crust
Steps
Heat the oven to 140 C and sit four shallow ramekins in a deep roasting tin.
Warm the cream in a pan until it steams but does not simmer. Take it off the heat and whisk in the Classic powder until completely smooth, then leave five minutes to infuse.
Whisk the yolks with the sugar, vanilla and salt until just combined. Do not whip air into it, or the custard bakes with a foamy top.
Pour the warm tea cream into the yolks in a slow stream, whisking constantly, then pass the whole thing through a fine sieve. Straining is what catches any egg that set and any powder that did not dissolve.
Divide between the ramekins. Pour boiling water into the tin to come halfway up their sides.
Bake 30 to 35 minutes. The custards should be set at the edge with a coin-sized wobble in the middle when you nudge the tin.
Lift them out, cool, then refrigerate at least four hours.
Just before serving, blot the surfaces dry, sprinkle a teaspoon of sugar evenly over each and torch until the sugar melts and browns. Give it a minute to harden.
Good to know
- A low oven and a water bath are both non-negotiable. Custard cooked fast or dry scrambles and goes grainy.
- Blot the tops before you torch. Any moisture and the sugar dissolves instead of caramelising.
- Torch and serve within about twenty minutes. The crust softens as it sits on cold custard.
