Traditional Pots de Creme are baked, with a more custard like consistency. We have made no bake chocolate Pots de Creme, but wanted to try something with a new flavor profile. Earl Grey tea is a very distinctive flavor, and we felt it would lend a richness to a custard like pudding. Like the English take their “cuppa” with cream and sugar, the combination of the Earl Grey and cream and sugar makes a fantastic dessert.
Earl Grey Pot de Creme
- 1 cup half and half
- 1 cup whipping cream
- 2 Tbsp granulated sugar
- 2 Tbsp Earl Grey simple syrup (recipe to follow)
- 1/8 tsp salt
- 6 egg yolks, whipped
1. Whip the egg yolks in a medium heat proof bowl. Set aside.
2. In a saucepan over medium low heat, combine the half and half, cream, sugar, salt and Earl Grey syrup. Heat, stirring often, until it almost comes to a simmer.
3. Slowly pour the cream mixture into the bowl with the egg yolks, whisking constantly to combine.
4. Return to the saucepan, and over low heat, stirring constantly, until it thickens and coats the stirring spoon (about 8 minutes). Turn off heat.
5. Pour the custard into serving containers. Refrigerate until set, about 2-3 hours. Serve chilled, topped with whipped cream if desired.
Earl Grey Simple Syrup
(This will make more than you need)
1/4 cup sugar
1/4 cup water
2 Earl Grey teabags
Combine sugar and water in a saucepan, stir until sugar dissolves over low heat. Heat to boiling, drop in teabags. Turn off heat, let teabags steep for 3 minutes. Remove teabags, let syrup cool.
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