Little pot of tea cream

Method

1. For the custard: place the milk, cream, vanilla pod and seeds and tea bags into a saucepan and bring to a simmer over a low heat for 5-6 minutes. Remove the vanilla pod and discard.

2. In a bowl, whisk together the egg yolks, sugar and corn flour until well combined.

3. Remove the tea bags from the milk mixture and pour the rest of the mixture over the eggs and sugar, whisking all the time with a balloon whisk.

4. Return the mixture to the pan and set over a low heat, gently stirring the mixture with a wooden spatula for 8-10 minutes, or until thickened enough to coat the back of a spoon. Remove from the heat and leave to cool for 30 minutes.

5. For the tea cream whip the double cream in a bowl to stiff peaks. Measure out 250ml of the custard and gently fold in the cream. Pour the mixture into little pots or ramekins and chill in the fridge for 1-2 hours, or until just set.