A water-bath baked custard infused with black tea, finished with a little Calvados. Silky and just-set, like a purin without the caramel layer.

Ingredients

   
550g milk
15g black tea leaves
175g whole egg (~3–4)
110g granulated sugar
30g Calvados

Steps

  1. Preheat oven to 300°F. Boil a kettle of water for the bath.

  2. Heat the milk until just steaming (not boiling). Add the tea leaves, cover, and steep 5–10 minutes for a strong infusion.

  3. Whisk the eggs and sugar together until smooth, without whipping in air.

  4. Strain the hot tea milk through a fine sieve into the egg mixture, whisking constantly. Stir in the Calvados.

  5. Strain again through a fine sieve into a jug. Skim off any foam. Divide into 4 ramekins.

  6. Set the ramekins in a baking dish. Pour hot water halfway up their sides. Bake at 300°F for 35–45 minutes, until set with a faint wobble in the center.

  7. Cool, then refrigerate at least 2 hours. Serve chilled.

Analysis

Total batter weight: 865g (tea leaves strained out)

Component Amount %
Structure solids — —
Fat (milk, yolk) 33g 3.8%
Sugar (added + lactose) 138g 16.0%
Liquid (milk, Calvados, egg water) 660g 76.3%
Egg/protein 34g 3.9%

A pure egg-set custard — zero flour or starch. Like purin, the entire set comes from egg protein coagulating (~4% protein) in a very high-liquid base (~76%), which is why the bain-marie and gentle 300°F matter so much. Slightly more egg per gram than our purin, so it sets a touch firmer; the tea steeps into the milk as pure flavor with no effect on structure.

Notes

  • A baked custard in the purin family but with no caramel — the black tea and Calvados carry the flavor. For a caramel-lined version, see purin and pour caramel into the molds first.
  • Steep the tea strong; the milk dilutes it and the custard mutes flavors. A robust black tea (Assam, Ceylon, English Breakfast) stands up best. Earl Grey works for a bergamot version.
  • The bain-marie (water bath) is essential for gentle, even heat. Without it the custard overcooks at the edges and develops holes (“su”).
  • Don’t whip air into the eggs and skim the foam before baking — bubbles bake into a pitted surface.
  • Calvados (apple brandy) adds warmth; rum, brandy, or a splash of vanilla all work, or omit for an alcohol-free version.
  • Check doneness by tilting a ramekin — it should jiggle as a set mass, not slosh. Residual heat finishes the set as it cools.
  • Thicker ceramic ramekins bake slower than thin metal; start checking at 35 minutes.
  • Keeps refrigerated 3 days.