Earl Grey Pots de Creme

Rich creamy pot de creme with a hint of earl grey. These earl grey pots de creme are delicious and the perfect dessert for all occasions.

Happy Sunday!

I know fall officially started a little over a week ago, but…. I don’t think it feels like fall until it hits October. That’s when I’m finally ready for pumpkin everything. In other words, just one more day.

Honestly, I’m not sure where all the time has gone. And the moment October arrives, all the holidays follow pretty quickly as well as the rest of the year. But! As if you didn’t already know, my favorite season is fall. And I’m super excited for all things fall to come.

So let’s celebrate the start of fall with these earl grey pots de creme.

Have you ever had pots de creme before? They are sooo delicious and soooo additive. One spoonful of pots de creme and I legitly cannot stop eating. They’re creamy and custardy. Each bite is filled with a hint of earl grey tea. And it’s super easy to make. The difficult part is waiting for it to bake, waiting for it to cool, and then waiting for it to chill. All that waiting. I’m kinda impatient when it comes to food.

These pots de creme are perfect for a weekday pick me up. Or you can garnish them to serve to family and friends at a get together.

In a small pot, pour in the heavy cream, whole milk, and add 2 bags of earl grey tea over medium heat. Let it simmer for a few minutes. Turn the heat off and let the tea steep for 30 minutes to an hour.

Preheat the oven to 325F. Place four 6 ounce ramekins on a large shallow baking pan.

Reheat the earl grey cream mixture and then remove from heat. Pour the earl grey cream through a fine sieve into a medium sized bowl.

In a mixing bowl,whisk together the egg yolks, granulated sugar, and a pinch of salt until smooth. Slowly pour half of earl grey cream mixture into the mixing bowl, whisking well so that eggs don’t cook. Pour the rest of the earl grey cream into the mixing bowl, and continue to whisk until smooth and well combined.

Pour the earl grey mixture into each of the ramekins evenly. Add boiling water to the pan until they cover about halfway up the sides of the ramekins. Cover the pan with foil, and cut slits into the top so that air can escape. Bake for about 25-30 minutes until the custard is set but is still jiggly in the center.

Remove the ramekins from the pan and let it cool on a wire rack for about 30 minutes. Cover the ramekins with plastic wrap and refrigerate for at least 3 hours.

Serve the earl grey pots de creme dusted with powdered sugar and garnished with mint.

Enjoy!

Earl Grey Pots de Creme

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Rich creamy pots de creme with a hint of earl grey. These earl grey pots de creme are delicious and the perfect dessert for all occasions.

Author: Andrea Giang

Recipe type: Dessert

Serves: 4 pots de creme

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 2 tea bags of earl grey
• 4 egg yolks
• ½ cup granulated sugar
• Pinch of salt

Garnish

• Powdered sugar
• Mint leaves

Directions:

1. In a small pot, pour in the heavy cream, whole milk, and add 2 bags of earl grey tea over medium heat. Let it simmer for a few minutes. Turn the heat off and let the tea steep for 30 minutes to an hour.
2. Preheat the oven to 325F. Place 4 - 6 ounce ramekins on a large shallow baking pan.
3. Reheat the earl grey cream mixture and then remove from heat. Pour the earl grey cream through a fine sieve into a medium sized bowl.
4. In a mixing bowl,whisk together the egg yolks, granulated sugar, and a pinch of salt until smooth. Slowly pour half of earl grey cream mixture into the mixing bowl, whisking well so that eggs don’t cook. Pour the rest of the earl grey cream into the mixing bowl, and continue to whisk until smooth and well combined.
5. Pour the earl grey mixture into each of the ramekins evenly. Add boiling water to the pan until they cover about halfway up the sides of the ramekins. Cover the pan with foil, and cut slits into the top so that air can escape. Bake for about 25-30minutes until the custard is set but is still jiggly in the center.
6. Remove the ramekins from the pan and let it cool on a wire rack for about 30 minutes. Cover the ramekins with plastic wrap and refrigerate for at least 3 hours.
7. Serve the earl grey pots de creme dusted with powdered sugar and garnished with mint.

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