Here is another interesting version of the Gum Mastic Pudding recipe I posted earlier. This time with Earl Grey… Earl Grey tea leaves added an earthy flavor to the pudding. Next time, I will try with Lapsang Souchong.
EARL GREY PUDDING RECIPE
- 1 cup flour
- 6 cups whole milk
- 2 tablespoons butter
- 1 cup sugar
- 3 teaspoons Earl Grey tea leaves (may be replaced by 5-6 tea bags)
- 1 vanilla pod
- In a medium pot, mix 2 cups of milk, 1 vanilla pod (split and seeds scraped) and 3 tablespoons of Earl Grey tea leaves. Bring to a simmer, turn the heat off and let steep for 30 minutes.
- In a large pot, melt the butter over medium heat. Add 1 cup flour and whisk (it will look lumpy and give the impression that this will never work with this amount of butter, but it will – trust me).
- Pour in 2 cups of milk gradually (whisking constantly and thereby dissolving the lumps) and simmer for 10-15 minutes. With the help of a hand blender, pulse until all the lumps are gone and the flour is absorbed completely by the milk.
- Pour in the remaining 2 cups of milk and 1 cup sugar and whisk until everything is incorporated.
- Pour in the Earl Grey/Vanilla/Milk mixture through a fine sieve and whisk until the mixture starts to thicken (about 20-30 minutes).
- Take off the heat, transfer to a stand mixer and beat with the whisk attachment for 20 minutes.
- Pour into your serving dish(es) through a fine sieve and chill.