Green Tea Flavored Pots de Crème - Recipe

     Pots de Crème is a heavenly, smooth, baked custard made with eggs, sugar, cream and milk. I was planning an afternoon tea and wanted to make a Pots de Crème.  But what flavor should I do?  Well it is an afternoon tea so why not a tea flavored custard?  How about a green tea flavored Pots de Crème?  Would it work?  Why not?  Why not infuse the cream and milk with loose green tea leaves?  But for my custard, I would not have it sickeningly sweet.  I wanted the gentle flavor of the tea to come through and not be overpowered.  So I tried the following proportions below and what came out was the most smooth, refreshing desert ever.

Green Tea Pots de Crème

(Makes 6 4-oz. Ramekins)

5 Egg Yolks
1/2 c. Cane Sugar
2 c. Heavy Whipping Cream
1 c. Whole Milk
1/4 c. Loose Green Tea Leaves

Preheat oven to 325 degrees Fahrenheit.  Start heating some water to a simmer in a tea kettle for a water bath.  In a large heat proof mixing bowl, whisk the eggs together.  Add the sugar slowly whisking continuously then set aside.  Combine the heavy whipping cream, whole milk, and tea leaves in a sauce pan over medium low heat stirring occasionally until it scalds (reaches 180 degrees Fahrenheit).  Strain it through a fine mesh sieve. With a whisk add a tiny bit of the egg mixture to the cream whisking quickly.  Add the cream mixture to the egg mixture a tiny bit at a time whisking constantly until all the cream mixture is incorporated into the egg mixture.  Spoon any foam off the top and discard.  Pour through a fine meshed sieve into a large measuring cup.  Place 6 (4-oz.) ramekins in a roasting pan and pour the custard into them.  Carefully pour the hot water into the roasting pan filling halfway up the sides of the ramekins to create a hot water bath.  This will protect the sides of the custards from cooking too quickly and unevenly.  Place all into the oven and bake for 30 minutes or until the custard jiggles slightly when shaken.  Check to make sure it reads 160 degrees Fahrenheit in the center with an instant read thermometer.  When done, remove ramekins from the water bath and place on a cookie sheet.  Then place the whole thing into the refrigerator.  When cool, cover with plastic.  They should set for 3 hours in the refrigerator before serving.