Earl Grey Pots de Creme with Honey Lace Cookies
Shared by: erin
Source: Martha Stewart, May 2003
Ingredients
Directions
Preheat oven to 325. In a small saucepan, heat the cream, milk, and tea leaves until just boiling. Turn off the heat and let steep for at least 30 minutes, but not more than 2 hours. Remove the tea bags (or spices).
In a medium bowl, whisk together the remaining ingredients. Reheat the cream mixture and slowly whisk it into the yolk mixture.
Arrange 6 ramekins in the bottom of a deep casserole dish. Pour the custard into the cups. Pour boiling water into the casserole dish until the water comes halfway up the sides of the cups. Cover the pan with aluminum foil and poke a few holes to let the steam escape. Bake until set, but still slightly wobbly (about 30 minutes--they won't look done.)
Remove the casserole dish and the foil. Transfer the cups to a cooling rack and let cool for 30 minutes. Cover with plastic wrap and chill in the fridge until firm--about 2 hours, up to 3 days.
FOR THE COOKIES:
Preheat oven to 375. Line two large baking sheets with parchment paper (very important! don't skip it!). Set aside.
In a small saucepan, melt the butter with the sugar and honey. Whisk in the arrowroot starch and the salt until smooth.
Working quickly (the batter thickens as it cools), drop 1/2 teaspoon of batter onto prepared baking sheets. Place them at least 3" apart to give the cookies room to expand. Bake until they are spread and golden brown, about 5 minutes. Transfer the baking sheet to a wire rack and let cool completely. Carefully remove the cookies with your fingers once they're cool. Serve with ice cream or other creamy, custardy desserts.