Mango and Jasmine Custards

• 400 ml skimmed milk
• 150 ml single cream
• 4 teabags jasmine tea
• 2 tablespoons caster sugar
• 3 egg yolks
• 50 g mango pieces

Heat the cream and the milk, add the tea and infuse until warm. Whisk together the egg yolks and sugar, then add the infused tea. Mix and strain through a sieve. Put the mango pieces in the bottom the cups, pour in the mixture and cover with lids. Place cups in basket no. 3.

Steam for 15 minutes with the starter and the main course.

When cooked, remove the covers. Serve.