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Abricot Noir Caramel Custard

Abricot Noir Caramel Custard


  • 1 Tablespoon Abricot Noir  tea leaves
  • 2 ¾ cups milk
  • 1 cup sugar
  • 3 eggs
  • 1/3 cup sugar
  • Pinch salt
  • 1 teaspoon smooth apricot jam


  1. . Preheat oven to 350
  2. . Steep the tea in the milk by placing in a small saucepan and simmering gently for 15 minutes
  3. . Strain the tea from the milk pressing against the strainer to squeeze out as much of the tea as possible
  4. . You should have 2 ½ cups milk, set aside
  5. . Heat the 1 cup sugar in a heavy saucepan over low heat until melted and slightly golden – stirring constantly to prevent burning
  6. . Remove saucepan from heat a little before the desired color as it continues to darken after being removed from the heat
  7. . Immediately pour the syrup into the bottom of 6 custard or soufflé cups and roll the syrup around the bottom of the cup
  8. . Beat the eggs with the 1/3 cup sugar and salt
  9. . Add the Abricot Noir flavored milk and the teaspoon of apricot jam and strain into the custard cups
  10. . Set the cups in a 9" x 12" roasting pan and fill the pan with an inch of water
  11. . Bake 45 minutes or until a knife inserted into the custards comes out clean
  12. . Remove cups from water, allow to cool then chill the custards for at least 12 hours
  13. . To unmold run a knife carefully around the edges and loosen the custard then invert onto a serving plate allowing the caramel to run over the custard

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup


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