My creamy Cream Earl Grey is an easy and versatile recipe. Perfect for filling cupcakes, pies and tarts, this tea cake cream can be served alongside fresh berries or on its own as a simple tea pudding.
Looking for more delicious tea baking recipes? My Earl Gray scones are flavorful and flaky, delicious with black tea whipped cream or this Earl Gray Pastry Cream.
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🫖Why do it
- This cream makes delicious earl gray pudding that served with blueberry compote is absolute perfection;
- This is a fantastic filling for vanilla, lemon and earl gray cakes and cupcakes;
- You can eat it as a sweet for breakfast. I love eating it with my sourdough pancakes!
📃 Ingredients
cream. Use heavy/double/whipping cream, between 30 and 36% fat.
milk. I use whole milk to make this recipe, but skim and semi-skimmed also work.
Egg yolks. For this recipe we only use egg yolks. Use egg yolks at room temperature.
Extract. You can use vanilla extract for a vanilla touch or earl gray extract for a stronger earl gray scent. Lavender extract also goes great with this recipe, adding a sophisticated flavor. If using lavender extract, add only ½ tsp.
Earl Gray tea. You can use loose or tea bags. I’ve tried this recipe with both, but loose tea tends to make a more flavorful custard.
🥄 How to do it
Step 01. In a clean jar or container with a lid, add milk, cream and Earl Gray tea. Close the lid and let it chill in the refrigerator for 8 to 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 milk cream mixture until hot. Do not boil. Let 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, beat the room temperature egg yolks, sugar and extract until well combined. Add the diluted cornstarch and whisk to combine.
Step 06. Place the saucepan back on a low heat and slowly add the egg mixture. Beat until thick. It will have a silky texture when done.
Step 07. Cover with plastic wrap and let cool at room temperature. After cooling, you can use it or store it in the refrigerator for up to 5 days.
✔️Expert advice
- And so avoid skin formation while cooling, let the custard cool to room temperature first, covered with plastic wrap. The film must maintain contact with the cream.
- Using cornstarch makes the cream lighter: don’t substitute it with all-purpose flour.
- Don’t stop smashing the cream in the last step. Continuous whisking helps prevent lumps.
- Do not freeze this recipe. You cannot freeze this egg custard: it loses its creamy texture once it is thawed.
🥞Method of serving
Earl Gray Custard Cream is great for filling cakes and cupcakes, as well as pies and tarts, but can also be served as a topping.
I like to have mine with fluffy Belgian waffles, especially Earl Gray waffles, to enhance the flavor even more.
Here are some of my favorite breakfast recipes to go with this tea cream:
If you have tried this Earl Gray Cream Recipeplease leave 🌟 star rating help me and let me know how it goes in comments below!
📖 Recipe
Earl Gray Custard (Tea Custard)
My creamy Earl Gray Custard is an easy and versatile recipe. Perfect for filling cupcakes, pies and tarts, this tea cake cream can 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, heavy cream and Earl Gray tea (bags or loose leaf tea). Close the lid and let it chill in the refrigerator for 8 to 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 milk cream mixture until hot. Do not boil. Let cool for 5 minutes.
While the cream is cooling, 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.
In a bowl, whisk together 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 saucepan back on a low heat and slowly add the egg mixture. Beat until thick. It will have a silky texture when done.
Cover with plastic wrap and let cool at room temperature. After cooling, you can use it or store it in the refrigerator for up to 5 days.
Notes
- And so avoid skin formation while cooling, let the custard cool to room temperature first, covered with plastic wrap. The film must maintain contact with the cream.
- Using cornstarch makes the cream lighter: don't substitute it with all-purpose flour.
- Don't stop smashing the cream in the last step. Continuous whisking helps prevent lumps.
- Do not freeze this recipe. You cannot freeze this egg custard: it loses its creamy texture once it is thawed.
Eating
Serving: 1cupCalories: 668kcalCarbohydrates: 54gProtein: 12gfats: 46gSaturated fats: 26gPolyunsaturated fats: 3gMonounsaturated fats: 13gCholesterol: 503mgsodium: 87mgpotassium: 302mgFibers: 0.1gsugar: 42gVitamin A: 2016IUVitamin C: 1mgcalcium: 246mgIron: 1mg
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