Earl Grey Custard Recipe: Silky Tea-Infused Pastry Cream

My creamy Earl Grey Custard is an easy, versatile pastry cream. It’s perfect for filling cupcakes, pies and tarts, and it also works beautifully served with fresh berries or simply on its own as a tea-scented pudding.

Pair this custard with other tea-flavored pastries for a cohesive dessert spread—scones, whipped cream or cookies all complement the bergamot notes of Earl Grey.

🫖 Why make it

• This custard makes a delicious Earl Grey pudding—serve it with a compote for a refined dessert;
• It’s an excellent filling for vanilla, lemon or Earl Grey cakes and cupcakes;
• It also makes a lovely, slightly indulgent breakfast treat alongside pancakes or crepes.

📃 Ingredients

Cream. Use heavy/double/whipping cream (30–36% fat) for the best texture.

Milk. Whole milk is recommended, though lower-fat milks will work.

Egg yolks. Only yolks are used; bring them to room temperature before mixing.

Extract. Vanilla extract adds warmth. For a stronger tea flavor use Earl Grey extract; lavender extract can be used sparingly (½ tsp) for an aromatic twist.

Earl Grey tea. Loose leaf or tea bags both work—loose leaf yields a more fragrant infusion.

🥄 How to make it

Step 01. In a clean jar or container with a lid, combine the milk, heavy cream and Earl Grey tea (bags or loose). Close the lid and cold brew in the refrigerator for 8–24 hours.

Step 02. Remove tea bags or strain the infused cream through a fine mesh sieve to remove loose tea leaves.

Step 03. Gently heat the infused milk and cream over low heat until warm-hot—do not boil. Remove from heat and let cool for 4–5 minutes.

Step 04. In a small bowl, mix the cornstarch with 3 tablespoons of milk to dissolve it and prevent lumps.

Step 05. In a separate bowl, whisk room-temperature egg yolks with the sugar and vanilla or Earl Grey extract until smooth. Add the diluted cornstarch and whisk to combine.

Step 06. Return the infused cream to low heat and slowly add the egg mixture while whisking constantly. Continue whisking until the custard thickens and becomes silky in texture.

Step 07. Press plastic film directly onto the surface of the hot custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate. Use within five days.

✔️ Expert Tips

• Press plastic wrap directly on the custard as it cools to avoid a skin.
• Cornstarch produces a lighter pastry cream—do not substitute with all-purpose flour.
• Keep whisking during the final cooking stage to prevent lumps and ensure a smooth texture.
• Do not freeze this custard: freezing breaks its creamy structure.

🥞 How to serve

This Earl Grey custard is ideal for filling cakes, cupcakes, pies and tarts. It also pairs wonderfully with breakfast items—try it with waffles, crepes or pancakes to highlight the tea flavor.

Serve chilled as a spoonable dessert, spooned over fresh fruit, or piped into baked goods. It brings a refined, aromatic note to any dish.

If you tried this Earl Grey Custard, please leave a star rating and share how it turned out in the comments!

📖 Recipe

Earl Grey Custard (Tea Pastry Cream)

Tatiana Kamakura

My creamy Earl Grey Custard is an easy and versatile recipe—perfect for filling cupcakes, pies and tarts, or serving with fruit.

Prep Time: 5 mins

Cook Time: 10 mins

Infuse: 8 hrs

Course: Baked Goods

Cuisine: American

Servings: 2 cups

Calories: 668 kcal per cup

Equipment

• Whisk
• Small pan

Ingredients

• ¾ cup milk (whole or 2%)
• ¾ cup heavy cream (at least 30% fat)
• 1 tbsp Earl Grey tea (or 3 tea bags)
• 4 egg yolks, room temperature
• ⅓ cup granulated sugar
• 1 tsp vanilla or Earl Grey extract
• 3 tbsp cornstarch
• 3 tbsp milk (to dissolve cornstarch)

Instructions

1. Combine milk, heavy cream and Earl Grey tea in a jar or container with a lid. Refrigerate to cold brew for 8–24 hours.
2. Remove tea bags or strain the infused cream through a fine mesh sieve to remove leaves.
3. Gently heat the infused cream over low heat until warm-hot—do not boil. Remove from heat and let cool for about 5 minutes.
4. While the cream cools, mix cornstarch with 3 tablespoons of milk in a small bowl to dissolve it.
5. Whisk egg yolks, sugar and vanilla or Earl Grey extract in a bowl until combined. Add the diluted cornstarch and whisk to combine.
6. Return the pot to low heat and slowly add the egg mixture while whisking constantly. Continue whisking until the custard thickens to a silky texture.
7. Press plastic film directly onto the custard surface while it cools. Once cooled, refrigerate and use within five days.

Notes

• Press plastic wrap onto the custard to prevent a skin while it cools.
• Cornstarch gives a lighter cream—do not replace with all-purpose flour.
• Keep whisking in the final step to avoid clumps.
• Do not freeze; freezing ruins the custard’s texture.

Nutrition (per 1 cup)

Calories: 668 kcal • Carbohydrates: 54 g • Protein: 12 g • Fat: 46 g • Saturated Fat: 26 g • Cholesterol: 503 mg • Sodium: 87 mg • Sugar: 42 g

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