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Petites crèmes au thé avec streusel à l'amande et à la cannelle
Des crèmes onctueuses parfumées au thé noir, infusées de cannelle et de gingembre, surmontées d'un streusel croquant à l'amande et à la cannelle. Un dessert élégant, facile à préparer, parfait pour impressionner vos invités.
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Cost Breakdown
Critical Success Points
- • Tempérer les jaunes d’œufs avec le liquide chaud pour éviter la coagulation.
- • Cuisson au bain‑marie : veiller à ce que l’eau atteigne le même niveau que la crème.
- • Obtenir un streusel sableux, pas une pâte, en travaillant le beurre du bout des doigts.
- • Ne pas ouvrir le four pendant les 55 minutes de cuisson afin de ne pas faire retomber les crèmes.
Safety Warnings
- • Manipuler la casserole avec précaution : le mélange est très chaud.
- • Utiliser des gants de cuisine lors de la manipulation du bain‑marie.
- • Les œufs crus sont consommés : s’assurer de leur fraîcheur ou utiliser des œufs pasteurisés.
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