Earl Grey Pot de Creme Earl Grey Pot de Creme

Earl Grey Pot de Creme 150 Image by: Earl Grey Pot de Creme 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2007




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 facts Per Serving: about

  • Sodium 63 mg
  • Protein 6 g
  • Calories 319.0
  • Total fat 22 g
  • Cholesterol 215 mg
  • Saturated fat 13 g
  • Total carbohydrate 26 g


  • Iron 4.0
  • Folate 17.0
  • Calcium 9.0
  • Vitamin A 24.0
  • Vitamin C 3.0
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Earl Grey Pot de Creme