Name: Broiled Tea-Glazed Oranges with Flan Thé
Cuisine: Indian
Ingredients: Melted butter or oil spray for ramekins; 2 tablespoons unsalted (sweet) butter, melted; Zest of 1 orange, removed from the orange in strips with a swivel-bladed vegetable peeler; 1 cup/240 milliliters milk; 2 whole cinnamon sticks; 3 tablespoons/42 grams Darjeeling muscatel tea leaves; 1 cup/240 milliliters heavy cream; 2 teaspoons/10 grams cornstarch, dissolved in ¼ cup/60 milliliters cold water; 4 large navel oranges; Oil spray for pan; 4 tablespoons/2 ounces Yunnan tea leaves; 3 cups/710 milliliters water; 2 large Shredded Wheat biscuits; 4 ounces/113 grams cream cheese; ¾ cup/150 grams granulated sugar; 1 cup/200 grams granulated white sugar; 6 egg yolks

Preparation info

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This recipe is actually two desserts in one, but they make such a winning combination we couldn’t resist showing them together. The dense, rich taste of the flan is thanks to the cream cheese, which supplements the usual milk and cream found in most flans. The sweet, creamy taste of the flan is beautifully balanced with the tangy oranges, and each recipe has the distinct fruity character of a tea-infusion to provide that extra something that separates this dish from the ordinary.