Earl Grey No Bake Pots de Creme

A tea twist on the classic pot de creme!

 

 

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. If you want to try tea in cocktail form, we advise you try our Earl Grey Manhattan!

 

 

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 Earl Grey Tea / Ramekins

 

 

Earl Grey Tea / Napkins / Whisk

 

 

Like this recipe? Try these below, too!

Chocolate Pot de Creme

 

 

 

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More Pot de Creme Recipes

Easy Mexican Pot de Creme – The Daring Gourmet

Chinese Five Spice Chocolate Pot de Creme – Pinch Me, I’m Eating

Hibiscus-Vanilla Bean Pot de Creme – Food Babbles

Strawberry Pot de Creme – Amy Sheree

Chocolate Red Wine Pot de Creme – Baking a Moment

More Earl Grey Desserts

London Fog Earl Grey Tea Cake – Not Quite Nigella

Honey Earl Grey Fig Cake – The Little Epicuriean

Earl Grey Cake with Vanilla Buttercream – Liv for Cake

Earl Grey Tiramisu – Le Petit Eats

Lavender Lemon Earl Grey Ice Cream – Mildly Meandering

 

 

 

Earl Grey No Bake Pots de Creme

41

Yield: 4 servings

Calories per serving: 300

Earl Grey No Bake Pots de Creme

Ingredients

    For the 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
  • For the Earl Grey Syrup
  • (This will make more than you need)
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 Earl Grey teabags

Instructions

    For the Pot de Creme
  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.
  6. For the Earl Grey Syrup
  7. Combine sugar and water in a saucepan, stir until sugar dissolves over low heat. Heat to boiling, drop in teabags.
  8. Turn off heat, let teabags steep for 3 minutes. Remove teabags, let syrup cool.
https://www.gastronomblog.com/2015/02/19/earl-grey-no-bake-pots-de-creme/

 

 

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