Banana Pot de Creme

It is #NationalPotDeCreme and #NationalBananaDay - so let's mash them up for a delicious breakfast!

1 cup heavy cream
1 cup whole milk
2 tbl Tiesta Tea Tahitian Vanilla Cran
4 egg yolks
1/2 cup sugar
1/2 tsp banana extract
1/4 tsp salt

Directions: Preheat oven to 325 degrees. In a small saucepan, bring the cream, milk, and tea to a boil. Turn off heat and let the tea steep. In a medium bowl, whisk together egg yolks, sugar, banana zest and salt. Strain cream, discard tea and reheat your infused cream over medium heat. Slowly whisk into yolk mixture. Place four 6-ounce ovenproof glasses in a baking pan and pour the banana pot de creme liquid into the glasses. Pour boiling water into pan, I used water that was heated up in an electric kettle, until water comes to about half way up the glasses. Cover pan tightly with aluminum foil, poking a few holes with a knife to let steam escape. Bake for 30 minutes. Custards will be set but still slightly wobbly. 

Carefully remove baking pan from oven; remove foil. Transfer cups from the hot water to a wire rack and let cool. Cover cups with plastic wrap and chill in the refrigerator for at least a few hours. Can be saved for up to three days!

Recipe adapted from the amazing Martha Stewart.