Earl Grey Pot de Creme and Blood Orange Compote (adapted from Martha Stewart.com)
I knew I had to make something earl grey related after I read A Discovery of Witches because the main character, Diana Bishop, spends so much of the novel with a warm milky cup of tea clutched between her hands. I mean, seriously, she was constantly drinking tea. This pot de creme seemed like a good way to capture the taste of earl grey tea purely without anything to distract. The blood orange compote was an obvious choice to represent Matthew in this equation. The book is about the essence of Matthew and Diana coming together so that is what I was going for with this dish. I thought the pot de creme may be a bit boring but really suited my "book" needs this week. I was surprised at how delicious this custard was - the earl grey/citrus taste really came through and the texture was lush and smooth. A really lovely dessert.
1 cup heavy cream
1 cup whole milk
2 tablespoons earl grey tea leaves
4 egg yolks
1/2 cup of sugar
1/2 teaspoon lemon zest
1/8 of a teaspoon salt
4 blood oranges
2/3 cup sugar
1 tablespoon lemon juice
1 cup water
1 teaspoon vanilla
- Preheat oven to 325 degrees.
- Put the milk, cream and tea into a small sauce pan and bring to just below a boil. Cover and let the tea steep - at least 30 minutes but no more than 2 hours.
- Whisk the egg yolks, sugar, lemon zest and salt in a medium bowl.
- Bring the cream mixture back to warm.
- Slowly whisk the warm cream into the egg mixture.
- Strain the mixture into another bowl, discard tea leaves.
- Arrange 4 6 ounce ramekins in a square baking dish. Pour custard into the ramekins.
- Pour boiling water into the dish so it is half way up the sides of the ramekins.
- Put in the oven and bake for about 30 minutes - until the custard is set but slightly wobbly in the center.
- Remove ramekins from a rack with tongs or a dishtowel and let cool on a rack for 30 minutes or so.
- Chill in the refrigerator before serving.
- For compote: Peel and cut the blood oranges into supremes (removing the pith and membranes) over a bowl that will capture the blood orange juices. Set aside the supremes and the juice.
- Bring the sugar, vanilla, water and lemon juice to boil in a small saucepan. Boil until reduced and syrupy, add the blood orange segments and juice.
- Remove from heat and chill at least 30 minutes before serving.