There are so many things that are meant to be with one another and compliment each other’s existence. For example, salt and pepper, bread and butter, sugar and cream, my hubby and
Both of the treats are made with simple ingredients and yet, they are out of this world delicious. I love their simplicity with a sophisticated twist. Just like lives, I enjoy the most simple things in life. Such as a cup of hot coffee to wake me up in the morning, oh wait, I think it’s the crying of my baby girl that wakes me up every morning; A big hug and a kiss from my 3 year old son; A thank you from my hubby after dinner to show his appreciation; A phone call from my best friend in Canada just called to say hello; Or, my parents and in-laws visit us to play with their grandkids. I cherish and treasure every moment.
If you are familiar with, or love, Earl Grey Tea, you have to give this recipe a try. The texture is smooth, creamy and silky. The lemon zest elevates the tea flavor and bring out the best of it. The tea flavor really comes through in this recipe. It’s sweet, it’s fragrant and it’s unforgettable.
The Honey Lace Cookies are crunchy, flavorful and melt in your mouth goodness. Please try to refrain yourself from eating the whole batch without waiting on the Earl Grey Pots de Crème! Oh well, they’re so easy to make, maybe you can consider making an extra batch to enjoy while you wait for the Pots de Crème to set. Because that is exactly what I did! :P
By the way, I've submitted the Honey Lace Cookies recipe for the Los Angeles Time Holiday Cookie Bake-Off. Please vote for me by clicking on the picture below! Thank you!
Earl Grey Pots de Crème:
1 cup heavy cream
1 cup whole milk
2 tablespoons Earl Grey tea leaves
4 egg yolks
1/4 cup sugar
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
Preheat oven to 325 degrees. In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep for 30 minutes.
In a medium bowl, whisk together egg yolks, sugar, lemon zest, and salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves.
Divide infused cream among four 6-ounce ovenproof cups. Cover cups tightly with aluminum foil, poking a hole to let steam escape. Arrange cups in a roasting pan large enough to hold the cups without touching one another. Pour boiling water into roasting pan, until water comes halfway up the sides of the cups.
Bake until custards are set but still slightly wobbly in centers, about 30 minutes. Carefully remove baking pan from oven. Transfer cups from the hot water to a wire rack, remove foil and let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days. Serve with Honey Lace Cookies on the side (recipe follow).
Honey Lace Cookies:
Makes 22 Cookies
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 1/2 tablespoons honey
A dash of Vanilla extract
2 tablespoons all-purpose flour
Pinch of salt
Preheat oven to 375 degrees. Line two large baking sheets with Silpats or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey until sugar melted completely. Remove from heat. Whisk in flour, vanilla extract and salt until smooth.
Working quickly, drop 1/2 teaspoon of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers and a toothpick, carefully remove cookies from pan.