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Mint Tea Custard

Photo: Jennifer Davick; Styling: Rose Nguyen
Yield Makes 6 servings
Prep: 10 min., Cook: 3 min., Steep: 20 min., Bake: 50 min., Stand: 30 min. Bruise mint sprigs by rolling them in your hands or pressing with the back of a spoon to release the flavorful oils.


  • 1 1/4 cups low-fat evaporated milk
  • 5 regular-size black tea bags
  • 3 fresh mint sprigs, bruised
  • 1 large lemon, quartered
  • 1/2 cup sugar
  • 4 large eggs
  • 1 cup fat-free half-and-half
  • Garnishes: shaved chocolate, fresh mint sprigs

Nutrition Information

  • calories 183
  • caloriesfromfat 0.0 %
  • fat 4.2 g
  • satfat 1.9 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 7.6 g
  • carbohydrate 26.2 g
  • fiber 0.0 g
  • cholesterol 149 mg
  • iron 0.6 mg
  • sodium 145 mg
  • calcium 179 mg

How to Make It

  1. Cook milk in a small nonaluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat. Add next 3 ingredients. Cover and steep 20 minutes. Remove and discard tea bags, without squeezing; discard mint sprigs and lemon quarters. Reserve 1 cup tea mixture.

  2. Whisk together sugar and eggs in a large bowl until mixture is thick and pale yellow. Gradually whisk in reserved 1 cup tea mixture and half-and-half until well blended. Pour mixture into 6 (4-oz.) custard cups or ramekins. Place custard cups in a roasting pan; add hot water halfway up sides of cups.

  3. Bake at 300° for 40 to 50 minutes or until a knife inserted in center of custard comes out clean. Carefully remove from oven, and let stand in pan in water bath 30 minutes. Remove from water bath. Serve immediately, or cover and chill at least 2 hours. Garnish, if desired.

  4. Note: Nutritional analysis does not include garnishes.