Tested till perfect Earl Grey Pot de Creme

Earl Grey Pot de Creme

Delicately infused with tea, this custard is cool, creamy and not too sweet.

By Donna Bartolini

Source: Canadian Living Magazine: January 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1-2/3 cups 1-2/3cupswhipping cream
  • 1-1/3 cups 1-1/3cupsmilk
  • 1/2 cup 1/2cupgranulated sugar
  • 6 6Earl Grey tea bagEarl Grey tea bags
  • 1 strip 1striporange rind
  • 2 2eggeggs
  • 4 4egg yolkegg yolks


  • 1/4 cup 1/4cupbrewed tea
  • 1/4 cup 1/4cupliquid honey
  • 2 tbsp 2tbsplemon juice
  • 8 slices 8sliceskumquatkumquats or orange rind
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Place 8 ovenproof 1/2-cup (125 mL) Chinese tea cups or ramekins in roasting pan. Set aside.

In saucepan, stir together cream, milk and 1/3 cup (75 mL) of the sugar over medium-high heat until steaming. Remove from heat. Add tea bags and orange rind; cover and let steep for 30 minutes.

In bowl, whisk together eggs, egg yolks and remaining sugar until smooth; whisk in cream mixture. Strain into pitcher; pour into tea cups. Pour enough boiling water into baking pan to come 1 inch (2.5 cm) up side. Cover pan with foil.

Bake in centre of 325°F (160°C) oven until knife inserted in centre comes out clean, about 30 minutes. Remove cups from pan; let cool completely on rack. Refrigerate, uncovered, for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Syrup: In saucepan, bring tea, honey, lemon juice and kumquat to boil; reduce heat and simmer until reduced to about 1/3 cup (75 mL). Let cool to room temperature. (Make-ahead: Cover and set aside for up to 24 hours.) Serve over pot de creme.

Nutritional Information Per Serving: about

cal 319 pro 6g total fat 22g sat. fat 13g
carb 26g fibre 0 chol 215mg sodium 63mg

% RDI:

calcium 9 iron 4 vit A 24 vit C 3
folate 17
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