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Small tea creams with almond and cinnamon streusel

Recipe by JustInCooking

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.

MediumFrenchServes 3

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Source Video
3h 13m
Prep
1h 44m
Cook
36m
Cleanup
5h 33m
Total

Cost Breakdown

$9.11
Total cost
$3.04
Per serving

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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