I fancy a cuppa as much as anyone else, particularly Earl Grey. I love the way it starts off floral and ends with citrus. As a tea, it tastes. . .sophisticated.
It tastes sophisticated as a sauce, too. An Earl Grey crème anglaise, perhaps?
This sauce is simply outstanding and couldn’t be easier. Rather than steep a vanilla pod, steep a tea bag instead! A warm 20 minute bath is all it takes before whisking in your eggs and sugar. Once the Earl Grey creme anglaise it’s cooked, pass it through a sieve, let it cool, and boom.
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You’ve got a sweet, creamy sauce bursting with a complex combination of orange, lemon, and grapefruit. Talk about a springtime hit.
Now what do you do with it?
This sauce can be drizzled over just about any of your favorite desserts. It’s a great accompaniment to baked pies and tarts, cakes, and a simple bowl of fresh fruit.
Or even eaten as is. With your pinky out. Because it’s sophisticated.
Earl Grey Crème Anglaise
makes about 1 1⁄2 cups
- 1 earl grey tea bag
- 1 1⁄2 cups whole milk
- Pinch salt
- 4 large egg yolks
- 1⁄4 cup (1 3⁄4 ounces) sugar
1. Bring tea bag, milk, and salt to simmer in medium saucepan over medium-high heat, stirring occasionally. Remove from heat, cover, and let steep for 20 minutes. Remove tea bag.
2. Whisk egg yolks and sugar together in large bowl until smooth, then slowly whisk in hot milk mixture to temper. Return milk mixture to sauce-pan and cook over low heat, stirring constantly with rubber spatula, until sauce thickens slightly, coats back of spoon, and registers 180 degrees, 5 to 7 minutes.
3. Immediately strain sauce through fine-mesh strainer into clean bowl. Cover and refrigerate until cool, about 45 minutes. (Sauce can be refrigerated, with plastic wrap pressed directly on surface, for up to 3 days.)