Earl Grey Custard (Tea Pastry Cream)
My creamy Earl Grey Custard is an easy and versatile recipe. Perfect for filling cupcakes, pies and tarts, this tea pastry cream can also be served along fresh berries or on its own as a simple tea pudding.
Servings: 2 cups
Calories: 668kcal
Equipment
- 1 Whisk
- 1 Small Pan
Ingredients
- ¾ cup milk whole or 2%
- ¾ cup heavy cream at least 30% fat
- 1 tablespoon Earl Grey tea or 3 bags of Earl Grey tea
- 4 egg yolks room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract or earl grey extract
- 3 tablespoon cornstarch
- 3 tablespoon milk
Instructions
- In a clean jar or container with a lid, add milk, heavy cream and Earl Grey tea (bags or loose tea leaves). Close the lid shut and let it cold brew in the fridge for 8 to 24 hours.
- Remove Earl Grey 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 Grey milk cream mixture until warm-hot. Do not boil. Let it cool for 5 minutes.
- While cream cools, in a small bowl, mix cornstarch with 3 tablespoon of milk. I don’t mix it directly into the egg mixture to avoid clumps.
- In a bowl, whisk room temperature egg yolks, sugar and vanilla or Earl Grey extract until well combined.
- Add the diluted cornstarch and whisk to combine.
- Place the pot back over low heat and slowly add the egg mixture. Whisk until thickened. It will have a silky texture when ready.
- Cover with plastic film, and let it cool at room temperature. After cooled, you can use it or store it in the fridge for up to 5 days.
Video
Notes
- To avoid forming a skin while cooling, let the custard cool first at room temperature, covered with plastic wrap. The film needs to keep in contact with the cream.
- Using cornstarch makes a lighter cream: do not substitute with all-purpose flour.
- Don’t stop whisking the cream in the final step. Whisking nonstop helps to prevent clumps.
- Do not freeze this recipe. You can’t freeze this custard cream: it loses the creamy texture once it is thawed.
Nutrition
Serving: 1cup | Calories: 668kcal | Carbohydrates: 54g | Protein: 12g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 503mg | Sodium: 87mg | Potassium: 302mg | Fiber: 0.1g | Sugar: 42g | Vitamin A: 2016IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1mg
