Chocolate Cups with Tea Crème Anglaise
Purchased chocolate cups make this dessert easy to execute.
1 heaping tsp. loose Earl Grey tea
1 1/4 cups whole milk
2 egg yolks
1/3 cup sugar
16 coffee & tea chocolate cups
48 fresh raspberries
- Combine tea leaves and milk in small saucepan; stir and heat to just below boiling. Remove from heat; let steep 10 to 15 min. Strain.
- Meanwhile, beat eggs yolks well. Add sugar and beat until mixture thickens and forms a ribbon when beater is lifted.
- Reheat milk briefly; pour small amount into egg/sugar mixture and repeat. Transfer to saucepan and heat on low, stirring constantly with wooden spoon. Custard is done when finger trailed through sauce on back of spoon leaves a “trail.” Strain; stir and refrigerate until cold.
- Plate chocolate cups; place 3 berries in each. Add custard to cups and garnish each with a berry.