Nyangbo Earl Grey Custard Dish

COOKING WITH TEA

Nyangbo Earl Grey Custard

A decadent dessert in time for the holiday season. This recipe by Pastry Chef Angèle Racicot and Sous Chef Joris Larigaldie at Manoir Hovey, the five-star historical auberge just outside of Montréal, combines fragrant TEALEAVES Earl Grey with Nyangbo chocolate.


[[ recipeID=recipe-7kqhr8geo, title=Nyangbo Earl Grey Custard ]]

Imparting the spicy fragrance of bergamot and bright taste of Ceylon in a lush custard cream, the dessert is completed by an accompaniment of delicate meringue, dotted by cacao nibs for subtle texture. Don’t be fooled by the deceptively short and simple ingredient list— this recipe is one to keep in the back pocket for those special occasions.



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Mélangeur de thé de luxe pour les chefs Michelin, les hôtels cinq étoiles et les amateurs de thé.

Créé en 1994