These delicate tea scented creams looked lovely and tasted even better. I was going to call them English tea custards, but upon eating decided that they should be renamed chai creams because of the spicy flavour from the anise.
Chai Tea Creams (original recipe by Kiriel)
1 cup cream
1 cup milk
1 star anise
1/2 tsp vanilla essence
2 english breakfast tea bags
1 & 1/2 tablespoon brown sugar
3 egg yolks
Put all the ingredients except for the egg yolks in a pot and heat gently, allowing the spices to steep and brown sugar to dissolve.
Whisk the egg yolks until smooth, and then whisk into the cream. Pour into ramekins. Place the ramekins in a deepish baking tray, and fill the dish with water till it reaches 3/4 of the height of the ramekins. Bake at a medium temperature for 45 minutes until creams are just set. Decorate with sesame praline and serve at room temperature. (how to make the sesame praline is in my post of 23 September)