Caramel Earl Grey Milk Tea Pudding

• Vegetarian
• Gluten free

• Produce

  • 2 Earl grey tea bags

• Refrigerated

  • 5 Egg whites

• Baking & Spices

  • 160 g Castor sugar

• Dairy

  • 50 ml Heavy cream
  • 400 ml Milk

• Liquids

  • 180 ml Water

Found on thedomesticgoddesswannabe.com

Ingredients

• 60g caster sugar
• 30ml cold water
• 60ml warm water
• 5 egg whites
• 400ml milk
• 50ml heavy cream
• 40g caster sugar
• 2-3 Earl Grey tea bags
• 60g caster sugar
• 30ml cold water
• 60ml warm water

Directions

• In a heavy bottom saucepan, add the caster sugar and cold water. Swirl the pan around to mix the sugar and water. Place the saucepan on low heat and heat, without stirring, until the mixture turns light brown. Use a spatula to lightly stir the sugar around. Add the warm water. Use the spatula to stir the mixture until all the sugar has melted and turned golden brown. Turn off the heat and distribute among the heat-proof ramekins (or containers) you are using to make the pudding. Set this aside.
• Warm the milk. Do not allow the milk to come to a boil – once little bubbles start appearing at the edges, turn the heat off. Add the tea bags and allow the tea to steep for 3 minutes. Discard the tea bags. Add the caster sugar to the milk. Over low heat, stir the milk until all the sugar has melted. (Do not boil the milk!) Once the sugar has melted, set this aside to cool. In a bowl, whisk together egg whites and heavy cream. Add this to the milk. Sieve the mixture. Pour this into the ramekins to about 80% full. Wrap the opening of each ramekin or container with aluminium foil. Place them into a baking tray or casserole dish. Pour hot water to reach half way up the sides of the ramekins. Bake (using top and bottom heat) in the water bath at 150°C for 45-50 minutes, or until the pudding has set. Cool the pudding before chilling for at least 3-4 hours. Top with more caramel before serving.