This is the BEST custard cream you’ll ever have in your life. I promise you, this is NOT what you’re thinking (from the cover photo). It’s smooth, creamy, and has a STRONG earl grey flavour. Earl grey lovers: you’ll thank me. Use this as a filling for desserts such as mille-feuille, éclairs, cakes, donuts, you name it.
I’m a huge lover of earl grey tea and earl grey flavoured desserts. When I was making my custard cream, I was thinking, “this seems so boring, why not add a nice flavour to it?”, and that is how my earl grey custard cream came to be. It goes so well with my Strawberry Mille-Feuille, so be sure to check that out.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Earl Grey Custard Cream (Pastry Cream)
Ingredients
- 2 good quality earl grey tea bags
- 1 cup milk
- ½ tsp vanilla extract
- 2 large egg yolks
- ¼ cup sugar
- 2 tbsp cake flour
- 1 tbsp unsalted butter
Instructions
- In a saucepan, combine the earl grey tea bags, milk, and vanilla extract and bring to a light boil (small bubbles appearing around the sides). Remove from heat and set aside.
- In a mixing bowl, whisk the yolks. Add in the sugar and continue whisking until the mixture changes to a pale yellow colour. Whisk in the flour until combined.
- Squeeze out the all liquid from the earl grey tea bags into the milk. DON’T skip this step — that liquid absorbed by the tea bags have the MOST flavour.
- Pour in the hot earl grey milk into the yolks mixture slowly, little by little, while whisking at the same time.
- Sieve the mixture back into that same saucepan. Cook the mixture over medium-low heat while mixing with a silicone spatula continuously until it thickens. Custard should be shiny and not stick to the spatula.
- Pour custard in a bowl and cover with plastic wrap (make sure there’s no empty space between the custard and plastic wrap, or else the custard will become dry on the top). Place over a bowl of ice immediately for 30 minutes, then refrigerate. It can last up to 3 days.
- When using it: whisk it until it’s smooth and creamy again. Enjoy!
