Recipes
APPLE & CINNAMON CRÈME CARAMEL – Marcia Miranda
Ingredients
2½ cups milk
¾ cup boiling water
5 – 6 bags Tipson Apple Cinnamon Latte Tea
½ cup sugar
½ cup condensed milk
5 eggs
1 (8oz) block cream cheese, softened
½ tsp cinnamon
1 tbsp vanilla essence
2 tbsp rum
1 Gala or Granny Smith ripe apple, thinly sliced squeezed with a little lime juice
Directions
- Lightly coat custard cups with cooking spray and set aside. One large baking dish may also be used. Place a 1 - 2 thin slices of apple at the base of the ramekins or dish.
- Melt the sugar in a non-stick saucepan over medium high heat, until completely liquid and a golden brown caramel colour. Immediately pour the sugar into the ramekins/dish.
- Preheat oven to 350 degree F.
- Add the boiling water to three of the Tipson Apple Cinnamon Teabags. Cover and let steep for 3 – 5 minutes.
- Add the milk, condensed milk and sugar to a pot. Add the steeped tea. Place over medium heat and stirring occasionally. When the mixture begins to get hot, add the remaining tea bags to the milk mixture, allowing hat to draw in the milk. You can press the tea bags against the pot with a spoon to draw out more flavour, being careful not to burst the tea bag. Let scald (mixture is ready when little bubbles form at the edge of the milk and mixture is about to boil). Remove and let cool a little.
- Meanwhile beat the cream cheese and cinnamon powder with an electric mixer, until well blended. Add the eggs one at a time, mixing well after each addition.
- Add the cooled milk mixture, adding a little at first to incorporate and then the rest.
Mix in the rum and vanilla. - Place the cups or dish in a larger dish half filled with hot water (this will allow for gentle even cooking of the custard).
- Bake in preheated oven for 20 – 25 minutes for the individual cups and 25 – 30 minutes for the large dish, or until the middle jiggles slightly when shaken. Remove and let cool slightly.
- Refrigerate at least 4 hours or preferably overnight. Serve chilled.
