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Ingredients:

• 500 ml of cream 35%
• 2 tea bags (black tea)
• 4 egg yolks
• 75g of white sugar
• 20 fresh raspberries

Method:

• In a casserole, infue the cream with the tea bags. Bring to boil. Press tea bags and put and remove.
• Meanwhile, blanch egg yolks by adding sugar while beating. Pour cream over egg mixture and stir
• Pour mixture in ramekin and add raspberries.Frozen raspberries may be an excellent substitute.
• Place in a bouble boiler, cook slowly in the oven (covered) until thicker. Cool. Sprinkle with sugar and grill with a blowpipe
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