Recipe by Cristian Gomez and Catalina Venegas from Café Turri, National winners Dilmah Real High Tea Challenge 2013
• 10g Sencha Green Tea
• 300ml Mineral water
• 100g Papayas in heavy syrup
• 50g Fresh strawberries
Ceylon Toffee Mint Custard
• 150 cc Milk.
• 3 large eggs.
• 80g Granulated sugar.
• 150cc Cream.
• 10g Dilmah Ceylon Toffee Mint tea
• 100 cc Mineral water.
Begin by making a caramel with the sugar and the infused tea, using a deep sauce pan.
Once ready, place half of the caramel mixture in the individual baking tins and add to the remaining caramel mixture in the sauce pan the milk and cream and bring to boil.
Pour mixture into a bowl and let it set and cool. Once cooled down add the eggs and stir gently. Strain mixture through a fine sieve /strainer.
Finish by pouring the mixture into the baking tins and bake in a pre heated oven at 160ºC for 30 min aprox. Remove from the baking tins and serve.