Earl Grey Custard Pudding (No Oven) - Mother's Day Recipe
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Earl Grey Custard Pudding

Servings: 4


Caramel Sauce:

  • 80 grams of sugar
  • 30 ml of water


  • 150 grams eggs 3 medium
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 375 ml milk
  • 60 ml condensed milk
  • 2 bags earl grey tea


  • To make the caramel sauce, add in sugar and half the amount of water in a saucepan.
  • Bring to a bubbly boil and simmer until it is browned.
  • Pour the rest of the water into the pan and shut off the heat.
  • Immediately transfer into your pudding cups before it gets hard.
  • In the same pot, warm milk with two Earl Grey tea bags to infuse the flavour. Let it cool before using.
  • Add in all of the ingredients, eggs, condensed milk, vanilla extract and infused milk into a mixing bowl. Stir well.
  • Then, strain through a strainer to make it smooth.
  • Pour the egg mixture over into the cups.
  • Cover with plastic wrap or aluminium foil while you preheat your steamer.
  • Steam in medium heat for about 35 minutes. Stop the heat and let them cool in the steamer for 10 minutes before removing.
  • Serve warm or put in the fridge to serve cold.