Description

This Earl Grey Custard, also known as Tea Pastry Cream, is a silky, fragrant custard infused with the distinctive bergamot flavor of Earl Grey tea. Perfect for adding a sophisticated twist to pastries, tarts, or enjoyed on its own, this custard is made by cold brewing Earl Grey tea in cream and milk, then gently thickening it with egg yolks and cornstarch for a smooth, luscious texture.

Ingredients

Scale

Infused Cream

¾ cup milk (whole or 2%)
¾ cup heavy cream (at least 30% fat)
1 tbsp Earl Grey tea (or 3 bags of Earl Grey tea)

Custard Base

4 egg yolks (room temperature)
⅓ cup granulated sugar
1 tsp vanilla extract (or Earl Grey extract)
3 tbsp cornstarch
3 tbsp milk (for cornstarch slurry)

Instructions

Cold Brew the Earl Grey Mixture: In a clean jar or container with a lid, combine the milk, heavy cream, and Earl Grey tea (either tea bags or loose leaves). Seal tightly and refrigerate to cold brew for 8 to 24 hours, allowing the tea to infuse its flavor deeply.
Strain the Tea Leaves: Remove the tea bags from the mixture. If you used loose Earl Grey leaves, pour the cream through a fine mesh strainer to remove any leaves, ensuring a smooth custard base.
Warm the Infused Cream: In a pot or pan over low heat, gently warm the Earl Grey milk and cream mixture until it is hot but not boiling. Once warm, remove from heat and let it cool for 5 minutes to temper the eggs later.
Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with 3 tablespoons of milk until smooth. This helps prevent lumps when thickening the custard.
Mix Egg Yolks and Sugar: In a separate bowl, whisk together the room temperature egg yolks, granulated sugar, and vanilla or Earl Grey extract until the mixture is uniform and lightly thickened.
Combine Egg Mixture and Slurry: Add the cornstarch slurry to the egg yolk mixture and whisk thoroughly to ensure there are no lumps.
Cook the Custard: Return the warm Earl Grey cream mixture to low heat. Slowly pour in the egg yolk mixture while continuously whisking to prevent curdling. Continue whisking over low heat until the custard thickens to a silky texture, coating the back of a spoon.
Cool the Custard: Transfer the custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the custard surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for up to 5 days or use immediately as desired.

Notes

Use whole milk or 2% milk for the best creamy texture; skim milk will result in a thinner custard.
Cold brewing the tea for at least 8 hours ensures a smooth, less bitter Earl Grey flavor in the custard.
Do not boil the cream mixture to avoid curdling or ruining the custard texture.
Whisk continuously when adding the egg mixture to prevent scrambling the eggs.
Covering the custard surface with plastic wrap while cooling prevents a skin from forming.
This custard pairs beautifully with tart fruits, puff pastry, or as a filling for cakes and éclairs.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: French-inspired

Keywords: Earl Grey custard, tea pastry cream, Earl Grey pastry cream, tea-infused custard, dessert custard, pastry cream recipe, Earl Grey dessert