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Small tea creams with almond and cinnamon streusel
Velvety creams scented with black tea, infused with cinnamon and ginger, topped with a crunchy almond and cinnamon streusel. An elegant, easy-to-make dessert, perfect for impressing your guests.
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Critical Success Points
- • Temper the egg yolks with the hot liquid to avoid coagulation.
- • Bain‑marie cooking: ensure the water reaches the same level as the cream.
- • Achieve a sandy streusel, not a dough, by working the butter with fingertips.
- • Do not open the oven during the 55‑minute bake to prevent the creams from collapsing.
Safety Warnings
- • Handle the saucepan carefully: the mixture is very hot.
- • Use kitchen gloves when handling the bain‑marie.
- • Raw eggs are consumed: ensure they are fresh or use pasteurized eggs.
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