Tea Time Pudding

Earl Grey Pudding


Happy June!!!! We’re close to the halfway mark of this year.  It’s flown by and I am actually overwhelmed looking at my computer, scanning through files of pictures and folders from all I’ve done this year already. I love that I’m continuing to learn about how to do all this.  And I’m actually planning on heading to the BlogHer Food convention later in the fall. I’ve been hesitant to go to any conventions for logistical and financial reasons.  Traveling anywhere isn’t cheap. But after discussions with myself (most inside my head), and the encouragement of my husband, I’ve decided to take the plunge and attend.  As I continue to grow and create more on this blog, I can’t help but want to learn more. Whether it’s advice on photography, gaining traffic, or partnerships with brands, I really do love this corner of the blog world I’m slowly etching out. And I’m grateful for those who are joining me as I continue the journey.

Whew, that was more reflection than you bargained for, it’s just the first of June for god’s sake. Well then let’s move on to why  you’re really here.  Pudding.  Earl Grey Pudding at that.  Earlier this week I gave you some amazing mocha frosted cookies for the coffee lovers and I promised to address my tea drinkers as well.  This will actually be a two-parter. First, is the delicious Earl Grey Pudding recipe I stole from my friend, Courtney.  I never thought I’d enjoy something like this, I’m not an avid tea drinker. But it’s surprisingly light, and the richness of the flavor is dependent on how many bags or leaves you steep. The flavor is a pleasant subtle surprise and as someone who will always choose a latte over hot water, I am a big fan of this dessert. Did you ever have any idea that you’d like pudding that tasted like tea? Educate yourself.

For the Pudding

Earl Grey Pudding
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  1. 2 1/2 cups whole milk (divided)
  2. 3 tbsp Loose Earl Grey Tea leaves (or 10-12 tea bags)
  3. 1/4 cup sugar
  4. 3 1/2 tbsp cornstarch
  5. 2 tsp vanilla extract
  1. In a small sauce pan, heat 2 cups of whole milk and bring to a simmer
  2. Once simmering, remove from heat and allow tea bags to steep for 5-7 minutes, then remove bags or strain out leaves
  3. Stir in sugar until dissolved
  4. In a small bowl, whisk remaining 1/2 cup whole milk with cornstarch and vanilla until smooth
  5. Replace tea milk to medium heat and slowly whisk in cornstarch mixture, bringing back to a simmer
  6. Using a wooden spoon, stir until mixture thickens, about 3-4 minutes
  7. Carefully pour pudding into bowl over serving dishes and place plastic wrap directly on top to avoid creating a skin
  8. Chill for at least three hours before serving
  1. *10 tea bags gave it a great subtle earl grey flavor, if you want it a bit more potent, I'd recommend adding up to 5 more bags
  2. *The pudding will thicken quickly, do not leave it on the stove unwatched, as soon as it starts to thicken, remove from heat
Domestic B(i)atch http://domesticbatch.com/


I think I also love puddings because they’re relatively easy to make. The longest part of the process is allowing it to cool.

EGPudding-2Early Grey Pudding

I garnished these with a little bit of the tea from a bag I opened.

Early Grey Pudding

And since I’ve attached it to the blog for a bit, I’d love you to check out my Yummly page.  If you look at the bottom of the post, there are buttons which allow you to share the recipes I post.  If you don’t have an account (which ends up as a super convenient online recipe box), sign up and Yum the heck out of me. It’s an easy way to save recipes in one spot. I’ve created a recipe box of my recipes from the past few months and my peanut butter cookie recipe has been saved almost 1,000 times!  Pretty neat.

Wondering what I’m sharing tomorrow? Take a peek at the very first picture on this post and see if you can spot my other contribution to tea time.

We all deserve a little treat.....share!
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