- thick cream - 2 1/2 cups
- whole milk - 1/2 cup
- tea concentrate - 1/2 cup
- ginger - 1/2 teaspoonfuls
- cinnamon stick - 1 piece
- cardamom - 1 teaspoon
- carnations - 8 pieces
- red pepper flakes - 1/4 teaspoons
- of egg yolk - 4 pieces
- brown sugar - 1/2 cup
1. Preheat the oven to 160 degrees. In a saucepan, mix 1 1/2 cups of cream, milk, tea concentrate, ginger, cinnamon, cardamom, cloves and red pepper flakes. Bring to a boil and cook over low heat for 5 minutes. Remove from heat, cover and let the tea steep for 15 minutes. 2. Set 6 forms for cream into a rectangular baking dish. 3. Strain the cream into a bowl through a sieve. Whisk egg yolks and brown sugar in a medium bowl. Add to the creamy mixture and beat. 5. Divide the cream between the forms. 6. Pour a sufficient amount of hot water into the baking dish so that it reaches the middle of the molds. 7. Cover from above and pierce in several places. 8. Bake the cream in the oven for about 30 minutes. You may need to remove the foil and cook for another 20 minutes. Remove the forms from the water and refrigerate for 1 hour. Cover with wax paper and put in the refrigerator for at least 2 hours. Before serving, whip the remaining 1 glass and decorate the cream. Sprinkle with ginger, if you want.
Servings: 6