Earl Grey Pots De Creme

• 3-1/2 cups Whole Milk, Divided
• 4 bags Earl Grey Tea, Individual Serving Size Bags
• 1/4 cups Cornstarch
• 3/4 cups Sugar
• 1/4 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 6 whole Egg Yolks

1. To get a good Earl Grey flavor I started by heating 2 cups of the milk on medium heat until bubbles started forming around the edge of my saucepan. Remove from heat, put in the tea bags and allow to steep for 15-20 minutes.
2. Measure out your other ingredients while you are waiting. (I added the rest of my milk to the steeped tea and milk mixture after the 20 minutes was over to cool the entire mixture).
3. Sift the cornstarch, sugar and salt into a large saucepan and add all of your milk mixture. Whisk this together until everything is dissolved.
4. Turn on your burner to a medium heat and stir continuously. Add in vanilla extract, and then add egg yolks one at a time until they are all incorporated.
5. Continue cooking over medium, to medium high heat while whisking continuously until your pudding thickens (this takes about 10 minutes) .
6. Remove from heat and continue whisking another 1-2 minutes. Pour finished pudding into any serving dish you like; I picked some white coffee cups with matching saucers, but any cup or bowl will do. If you were to make this for a large group, it would be adorable in little espresso cups (and make many more, smaller servings).

milk, tea, ubc, sugar, ubc, vanilla, egg yolks

Taken from tastykitchen.com/recipes/desserts/earl-grey-pots-de-creme/ (may not work)