Style Me Vintage: Tea Parties by Betty Blythe
A marriage of French and Chinese flavours, with the lushness of both bergamot and caramel combined into one rich dessert... what’s not to love?
Serves 6–8 depending on teacup size
Recipes extracted from Style Me Vintage: Tea Parties by Betty Blythe, published by Pavilion. Recipe photography by Ola. O. Smit
- Ruby Autumn favorited Bergamot Teacup Crème Caramel 19 Dec 19:14
- Helen Bowen added Bergamot Teacup Crème Caramel to Time for tea 27 Feb 18:01
- kzk favorited Bergamot Teacup Crème Caramel 28 Nov 17:48
- Emma H. added Bergamot Teacup Crème Caramel to Steampunk Tea Party 17 Jul 16:31
- CraftyCat added Bergamot Teacup Crème Caramel to Cooking 13 Jul 18:35
- CraftyCat favorited Bergamot Teacup Crème Caramel 13 Jul 18:35
- Jessi D. added Bergamot Teacup Crème Caramel to Tasty 23 Dec 00:07
- Barbara B. favorited Bergamot Teacup Crème Caramel 03 Nov 03:14
- Lishieesaur favorited Bergamot Teacup Crème Caramel 27 Sep 17:46
- SilverSnake S. favorited Bergamot Teacup Crème Caramel 13 Sep 15:11
Preheat the oven to 150ºC/300°F/Gas Mark 2. Lightly grease 6–8 teacups with a neutral-tasting oil.
To make the caramel, place the sugar and water in a small saucepan over a low heat and stir until the sugar has dissolved. Bring to the boil and cook for 10–12 minutes, or until golden. Pour the mixture into the prepared teacups and tilt them in a circular motion, making sure that the caramel covers the sides of the cup, but being careful not to burn your fingers. Set aside and leave the caramel to set.
Next, make the custard. Place the tea bags, milk, cream and vanilla extract into a heavy-based saucepan and cook over a medium heat, allowing it to gently come to the boil. In a separate bowl, place the eggs, egg yolks and sugar in a bowl and whisk until it is evenly combined. Remove the tea bags from the milk, wringing them out for an enhanced flavour, and gradually add to the egg mixture, gently stirring with a spoon to combine, making sure not to create a foamy consistency. Carefully pour the custard into the cups. If the mixture is a little lumpy pass through a sieve.
Place the teacups in a deep baking dish and carefully pour in enough hot water to submerge the cups halfway. Bake for 35–40 minutes, or until set. Remove the cups from the baking dish and refrigerate until completely cold. To finish, spoon over ½ tbsp of maple syrup.