You might have seen tea-smoked meats and fish, but here, Launceston Place chef Tristan Welch uses the humble brew for his take on a set custard with a moreish crunchy crumble.

Serves 6


300g custard powder

50g flour

220g butter

200g caster sugar

260ml whole milk

260ml whipping cream

80g caster sugar

9 tea bags of The Strong One, from PG tips

8 egg yolks


Set PG tips Custard

1. Bring the milk, cream, half of the sugar and The Strong Ones tea bags
to the boil. Infuse for a minute then strain through a fine sieve

2. Whisk the yolks and second half of sugar together

3. Pour a little of the cream first onto the eggs, mix well and then add the
rest of it

4. Pour the mix into teacups (makes enough for approximately eight tea
cups) and bake at 90°C for 30-40 minutes or until a slight wobble is
left in the centre

5. Allow to cool slightly then serve with the crumble on top and a nice
cup of The Strong One from PG tips

6. To make the custard crumble, pre heat your oven to 170°C, then
place all the ingredients into a bowl and rub together to form a
crumble texture

7. Sprinkle the mix evenly onto grease-proof paper or a non stick mat
on an oven tray and bake for 25-30 mins at 170°C

8. Allow the crumble to cool and break any large lumps with a rolling
pin (it will keep in an air tight box for up to a week) then sprinkle
over the top of the set PG tips cream and serve