Easy recipe Green Tea Custards With Fruit In Lemon Syrup Recipe

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four green tea bags about two hundred and fiftyml (about one cup) boiling water seven egg (Recipes by ingridients egg) yolks one hundredg (about one/about two cup) caster sugar (Recipes by ingridients sugar) seven hundredml thickened cream (Recipes by ingridients cream) about one lemon (Recipes by ingridients lemon) one hundredg (about one/about two cup) caster, sugar (Recipes by ingridients sugar) extra about one/about two nashi, halved, cored, unpeeled, finely chopped about one/about two Fuji apple, halved, cored, unpeeled, finely chopped one quarter rockmelon or honeydew melon, peeled, finely choppedStep about one Preheat oven to one hundred and fiftyC. Green Tea Custards With Fruit In Lemon Syrup Recipe. Place the tea bags in a small heatproof jug. Pour over the boiling water. Set aside, shaking the tea bags occasionally, for ten minutes to infuse. Remove the tea bags and discard. Set aside for ten minutes to cool. Step about two Use a balloon whisk to whisk the egg (Recipes by ingridients egg) yolks and sugar (Recipes by ingridients sugar) in a medium bowl until just combined. Green Tea Custards With Fruit In Lemon Syrup Recipe. Place the cream (Recipes by ingridients cream) in a small saucepan over medium heat. Bring just to the boil. Green Tea Custards With Fruit In Lemon Syrup Recipe. Pour the cream (Recipes by ingridients cream) over the egg (Recipes by ingridients egg) mixture, whisking until just combined. Green Tea Custards With Fruit In Lemon Syrup Recipe. Stir in half the green tea. Pour into a jug and skim off any froth. Green Tea Custards With Fruit In Lemon Syrup Recipe. Step three Line the base of a large roasting pan with a tea towel, folded to fit. Green Tea Custards With Fruit In Lemon Syrup Recipe. Place eight one hundred and eightyml (three/four-cup) capacity Japanese teacups or ramekins on the tea towel. Divide the custard mixture among the cups. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Bake in oven for about fourty minutes or until the custard is just set. Remove the cups from the pan. Set aside to cool slightly. Cover and place in the fridge for four hours to chill. Step four Meanwhile, use a zester to remove the rind from half the. lemon (Recipes by ingridients lemon) (Alternatively, use a vegetable peeler to peel the rind from half the. lemon (Recipes by ingridients lemon) Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips). Cut the lemon (Recipes by ingridients lemon) in half and juice the. lemon (Recipes by ingridients lemon) Step about five Place the lemon (Recipes by ingridients lemon) zest, lemon (Recipes by ingridients lemon) juice, remaining green tea and extra sugar (Recipes by ingridients sugar) in a small saucepan over medium heat and stir until the sugar (Recipes by ingridients sugar) dissolves. Bring to a simmer and cook for about two minutes. Set aside to cool. Step six Combine the syrup, nashi, apple and melon in a medium bowl. Spoon over the custards to serve..