in Dessert Recipes, Germany

Tom's East Frisian tea cream

updated

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Ingredients for 4 servings:

  • 50 g rock sugar, white
  • 125 ml tea (East Frisian tea), boiled
  • 250 ml milk
  • 30 g cornstarch
  • 2 egg yolks
  • 2 egg whites
  • 1 tbsp rum
  • 1 cup of cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dissolve the rock candy in hot tea and let it cool. Bring the milk to a boil. Mix the cornstarch with the egg yolk and cold tea. Pour the mixture into the boiling milk and bring to a boil briefly. Beat the egg whites until stiff and fold into the tea cream along with the rum. Meanwhile, whip the cream until stiff. Let the cream cool in the refrigerator and serve garnished with whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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