Earl Grey Tea Pudding

Our dietitians' favourite

By Anna Olson

  • Prep: 10 min
  • Cooking: 15 min
  • Refrigeration: 3 h
Yields 4 Servings
earl grey tea pudding

Ingredients

  • 2 1/2 cups (625 mL) milk divided
  • 2 bag Earl Grey tea
  • 1/4 (50 mL) granulated sugar
  • 3 1/2 tbsp (52 mL) cornstarch
  • 1 1/2 tsp (75 mL) pure vanilla extract
  • Sifted cocoa powder for garnish

Preparation

In a small saucepan, over medium heat bring 2 cups (500 mL) milk and tea bags to a simmer. Stir in sugar until dissolved. Remove tea bags, squeezing out gently.

In a small bowl, whisk remaining 1/2 cup (125 mL) milk with cornstarch and vanilla until smooth. Gradually whisk cornstarch mixture into hot milk. With a wooden spoon or silicone spatula, stir until mixture returns to a simmer and thickens, about 4 minutes. Pour pudding into 4 small serving dishes and place plastic wrap over each dish, so that it touches the pudding directly (this will prevent a skin from forming). Refrigerate pudding 3 hours or until chilled.

To serve, remove plastic wrap and dust lightly with cocoa powder.

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Nutrition

Nutritional Information

per serving
Energy: 146 Calories
Protein: 5 g
Carbohydrate: 27 g
Fat: 2 g
Fibre: 0.4 g
Sodium: 68 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 17 % / 192 mg
Vitamin D: 37 %
Vitamin B12: 36 %
Riboflavin: 19 %
Phosphorus: 14 %