Almond cream with Vive les Fêtes tea

Preparation

• Preheat oven to 300°F
• In a pan, bring milk to a simmer. Add tea leaves to the milk and let infuse for 5 minutes, then strain tea leaves.
• Beat eggs in a bowl. Whisk together eggs and sugar, stir vigorously for 3 minutes.
• Reheat the strained milk, add the almond powder and pour the warm mix over the eggs. Mix well.
• Butter 6 ramekins, spreading cream, then place in an oven-safe dish. Pour water in the dish filling it half way, and let it cook for 30 minutes.
• Allow the creme to cool, then place in the refrigerator for 1 hour.