My creamy one Earl Gray Custard it is an easy and versatile recipe. Perfect for filling cupcakes, tarts and tarts, this tea custard can also be served alongside fresh berries or on its own as a simple tea pudding.
Looking for more delicious tea recipes? My Earl Gray scones are fragrant and flaky, delicious paired with black tea whipped cream or Earl Gray custard.
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🫖Why make it happen
- This custard is delicious Earl Gray Pudding the one served with blueberry compote is absolutely perfect;
- It’s a fantastic filling for vanilla, lemon and Earl Gray cakes and cupcakes;
- You can eat it as a dessert for breakfast. I love pairing it with my sourdough crêpes!
📃Ingredients
Cream. Use heavy/double/whipping cream, with a fat content between 30 and 36%.
Milk. I use whole milk to prepare this recipe, but skimmed and partially skimmed milk is also fine.
Egg yolks. For this recipe we only use egg yolks. Use egg yolks at room temperature.
Extract. You can use vanilla extract for a hint of vanilla or Earl Gray extract for a stronger Earl Gray flavor. Lavender extract also goes very well with this recipe, giving a sophisticated taste. If using lavender extract, add only ½ teaspoon.
Earl Gray tea. You can use tea bags or loose ones. I’ve tried this recipe with both, but loose tea tends to produce a more fragrant cream.
🥄How to do it
Step 01. In a clean jar or container with a lid, add the milk, cream and Earl Gray tea. Close the lid and leave to ferment cold in the refrigerator for 8-24 hours.
Step 02. Remove the Earl Gray tea bags or, if using loose tea, pour the cream through a fine mesh strainer to remove the leaves.
Step 03. In a pot or pan, over low heat, heat the Earl Gray cream mixture until hot. Do not boil. Let it cool for 4-5 minutes.
Step 04. In a small bowl, mix the cornstarch with 3 tablespoons of milk. I don’t mix it directly into the egg mixture to avoid lumps.
Step 05. In a bowl, whisk the room temperature egg yolks, sugar and extract until well blended. Add the diluted cornstarch and whisk to combine.
Step 06. Place the pan back on low heat and slowly add the egg mixture. Whisk until thickened. Once ready it will have a silky consistency.
Step 07. Cover with cling film and leave to cool to room temperature. Once cooled, you can use it or store it in the refrigerator for up to 5 days.
✔️Advice from the experts
- TO avoid forming a skin while it cools, let the custard cool to room temperature first, covered with cling film. The film must remain in contact with the cream.
- Using corn starch gives a lighter cream: do not replace with 00 flour.
- Don’t stop banging the cream in the final step. Whisking continuously helps prevent lumps from forming.
- Do not freeze this recipe. You cannot freeze this custard: it loses its creamy consistency once defrosted.
🥞How to serve
Earl Gray custard is excellent for filling cakes and cupcakes, as well as pies and tarts, but can also be served as a side dish.
I love eating them with fluffy Belgian waffles, especially Earl Gray waffles to bring out the flavor even more.
Here are some of my favorite breakfast recipes to pair with this tea custard:
If you have tried this Earl Gray Custard Recipeplease leave a 🌟 star rating to help me and let me know how it goes comments under!
📖 Recipe
Earl Gray Custard (Tea Custard)
My creamy Earl Gray custard is an easy and versatile recipe. Perfect for filling cupcakes, tarts and tarts, this tea custard can also be served alongside fresh berries or on its own as a simple tea pudding.
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Instructions
In a clean jar or container with a lid, add milk, cream and Earl Gray tea (bags or loose tea leaves). Close the lid and leave to ferment cold in the refrigerator for 8-24 hours.
Remove the Earl Gray tea bags or, if using loose tea, pour the cream through a fine mesh strainer to remove the leaves.
In a pot or pan, over low heat, heat the Earl Gray cream mixture until hot. Do not boil. Let it cool for 5 minutes.
While the cream cools, in a small bowl, mix the cornstarch with 3 tablespoons milk. I don't mix it directly into the egg mixture to avoid lumps.
In a bowl, whisk the room temperature egg yolks, sugar, and vanilla or Earl Gray extract until well combined.
Add the diluted cornstarch and whisk to combine.
Place the pan back on low heat and slowly add the egg mixture. Whisk until thickened. Once ready it will have a silky consistency.
Cover with cling film and leave to cool to room temperature. Once cooled, you can use it or store it in the refrigerator for up to 5 days.
Notes
- TO avoid forming a skin while it cools, let the custard cool to room temperature first, covered with cling film. The film must remain in contact with the cream.
- Using corn starch gives a lighter cream: do not replace with 00 flour.
- Don't stop banging the cream in the final step. Whisking continuously helps prevent lumps from forming.
- Do not freeze this recipe. You cannot freeze this custard: it loses its creamy consistency once defrosted.
Nutrition
Serve: 1cupCalories: 668kcalCarbohydrates: 54GProtein: 12GFat: 46GSaturated fat: 26GPolyunsaturated fats: 3GMonounsaturated fats: 13GCholesterol: 503mgSodium: 87mgPotassium: 302mgFiber: 0.1GSugar: 42GVitamin A: 2016UIVitamin C: 1mgSoccer: 246mgIron: 1mg
