Recipe and Photo by Ellen Easton from her
Victorian Tea Menu. Check out more of Ellen Easton's
Tea Travels™ articles and recipes.
You may substitute any flavor of choice in this recipe. Just remember to coordinate your garnish, tea flavor, and water
Puddings, Creams, and Custard Recipes.
Learn about the
History of English High Tea,
English High Tea Menu, and more delicious
Afternoon Tea Recipes.
Tea-Infused Orange Cream Pudding
Puddings, Creams, & Custards,
Yields: 4 servings
Prep time: 30 min
Chill time: 3 hr or overnight
1 1/4 cups milk
2 tablespoons orange-flavored loose-leaf tea
1/4 cup superfine
1 teaspoon orange extract
1 envelope (1/4 ounce or 1 tablespoon) unflavored
3 tablespoons water
2/3 cup heavy or whipping
Fresh mint leaves (garnish)
2 navel oranges, peeled, pitted and sliced (garnish)
Crystallized/Candied Edible Flowers (garnish)
* After separating, bring egg whites to room temperature to ensure volume when beating, as
warmer eggs whip faster than cold eggs. Learn how to
Make Perfect Meringue.
In a saucepan over medium heat, bring milk and loose tea just to a boil. Remove from heat and allow mixture
to infuse for 5 minutes and cool.
In a bowl, whisk together the superfine sugar and egg yolks. Strain the warm tea-flavored milk into the egg yolk
mixture. Stir in the orange extract; set aside.
In a small bowl, sprinkle the unflavored gelatin over the 3 tablespoons water; let stand until the gelatin is softened, about 5 minutes. Once the gelatin is softened,
stir into the tea mixture until the gelatin is completely dissolved. Chill in the refrigerator just until the mixture begins to set; remove from refrigerator.
Pour the whipping cream into a large bowl and, using an electric mixer,
whip until thick but not stiff; gently fold in the prepared chilled tea/gelatin mixture; set aside.
In a large clean bowl, using an electric mixer, beat egg whites on high
speed until they form stiff peaks (tips that stand straight when the beaters
are lifted). Gently fold the egg white mixture into the whipped cream mixture.
Divide the pudding into four (4) individual serving cups, custard cups, or dessert glasses. Refrigerate for approximately 2 to 3 hours until set.
When ready to serve, remove pudding from the molds and place on
individual dessert plates. Garnish with fresh mint leaves, sliced oranges, and crystallized flowers (see below).
Makes 4 servings.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
AFTERNOON TEA...TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template
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