Jasmine tea pudding

1 cup whipping cream
2 cups 2% milk
2 tbsp jasmine flower tea
1 vanilla bean
1/3 cup sugar
2/3 cup semolina flour

Tuiles
3 egg white
1 cup +1 tbsp icing sugar, sifted
3/4 cup + 2 tbsp pastry flour, sifted
1/2 cup butter, melted

Lightly oil 4 6-ounce ramekins with vegetable oil or food release spray and set aside.
Heat cream and milk with tea, scraped seeds and pod of vanilla. Keep just below a simmer for 10 minutes, to infuse flavours.

Strain tea and vanilla pod out and return milk to heat. Bring up to a simmer and whisking rapidly, pour semolina in an even stream. Whisk for another minute, then, as it thickens, switch to a wooden spoon. Continue cooking while stirring about 3-5 minutes, until mixture is thick, and semolina is tender.

Remove pudding from heat and pour into ramekins. Chill for at least 2 hours before serving.
Loosen the sides of the ramekin with a knife and invert pudding onto a plate.

Tuiles
In a bowl, whisk together egg whites and icing sugar until smooth.
Whisk in pastry flour until smooth and then stir in melted butter. Pour batter into a container and chill for at least 2 hours.

Preheat oven to 350º F.

Cut a template out of a plastic lid– for a simple circle, I trace a cookie cutter and cut the plastic leaving a clear hole in the center.

Using a silicone-lined baking sheet, or a cookie sheet greased and dusted with flour, spread a thin amount of chilled batter within the circle filling the space completely. Repeat until tray is filled.

Bake for 6 or 7 minutes, rotating the pan once while baking. Tuiles can be left to cool flat, or can be curled immediately out of the oven by draping them over a rolling pin. Tuiles can be made up to a day in advance, if stored in an airtight container.

Recipes found here: food tv.ca