A tea twist on the classic pot de creme! This no bake pot de creme is a delicious dessert!
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 for this tea dessert. So we wanted to try a tea version of a no bake pot de creme.
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Earl Grey Pot de Creme
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!
What Ingredients are Needed for the Earl Grey Pots de Creme?
- Whipping Cream
- Half and Half
- Egg Yolks
- Earl Grey Simple Syrup
Earl Grey Simple Syrup
- Earl Grey Tea
Like this recipe? Try these below, too!
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
Pots de Creme
- 2 Tbsp Earl Grey simple syrup
- 6 egg yolks, whipped
- 1/8 tsp salt
- 2 Tbsp granulated sugar
- 1 cup half and half
- 1 cup whipping cream
Earl Grey Simple Syrup
- 1/4 cup sugar
- 1/4 cup water
- 2 Earl Grey teabags
For the Pot de Creme:
Whip the egg yolks in a medium heat proof bowl. Set aside.
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.
Slowly pour the cream mixture into the bowl with the egg yolks, whipping constantly to combine.
Return to saucepan, and over low heat, stirring constantly, until it thickens and coats the stirring spoon (about 8 minutes). Turn off heat.
Pour the custard into serving containers. Refrigerate until set, about 2-3 hours. Serve chilled, topped with whipped cream if desired.
For the Earl Grey Syrup:
Combine sugar and water in 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.
Norpro 8oz/240ml Porcelain Ramekins, Set of 4
OXO Good Grips 11-Inch Better Balloon Whisk
Taylors of Harrogate Earl Grey, 50 Teabags
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Amount Per Serving: Calories: 301 Total Fat: 23g Saturated Fat: 12.6g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 370mg Sodium: 128mg Carbohydrates: 18.8g Fiber: 0g Sugar: 6.3g Protein: 6.5g
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