Chocolate Cups with Tea Crème Anglaise

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
16

Purchased chocolate cups make this dessert easy to execute.

Ingredients

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

Steps

  1. 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.
  2. Meanwhile, beat eggs yolks well. Add sugar and beat until mixture thickens and forms a ribbon when beater is lifted.
  3. 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.
  4. Plate chocolate cups; place 3 berries in each. Add custard to cups and garnish each with a berry.
Source: Roland Foods

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