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Earl Grey Tea Chocolate Pudding with Butter Caramel and Vanilla Sauce




Earl Grey Tea Filling

Earl Grey tea leaves 10g

Cream 300g

Milk 300g

U.S. Liquid Egg Yolk 150g

Sugar 95g

Dark chocolate 100g

White bread (sliced) 250g

Butter (melted) 150g


Butter Caramel sauce

Cream 500g

Vanilla Stick 1pc

Granulated Sugar 112g

Glucose Syrup 112g

Butter 58g




Boil cream, milk and Earl Grey tea together. Set aside for a few minutes to ensure of a strong flavour, then strain it. Mix egg yolks and sugar, add in mixture from Step 1 and boil again until 85°C. Pour in the dark chocolate and mix well.

Then strain again and ready to be used. Cut white bread into littlesquares, pour the melting butter and mix well. Put it in over at low temperature of about 120°C for 30 minutes until it turns brown colour. Wrap the stainless ring with luminium foil at the bottom. Add a little bit of butter bread crumbles inside, then pour the Earl Grey tea filling, and bake in the oven at 150°C until set. Repeat this step until the ring is almost filled. After finish baking, let cool and keep it in the refrigerator until cold.

Butter Caramel Sauce
Soak the vanilla bean in the cream for two hours. Melt the glucose and the sugar until it caramelised. Turn off the heat, add in the vanilla bean cream and cool the mixture until it reaches 40°C. Add the softly whipped butter and mix well.

Earl Grey Tea Chocolate Pudding
Take out the Earl Grey tea pudding from the refrigerator, remove the aluminium foil and place it on a plate. Pour the caramel sauce on top and a little vanilla sauce surrounding the plate. Add a little garnish of butter bread crumbles on the pudding and around the plate.

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