Tea-Infused Orange Cream Pudding Recipe

Tea Travels!™ … Tea-Infused Orange Cream Pudding


Recipe and Photo by Ellen Easton from her Victorian Tea Menu. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea Recipes.


Tea Infused Orange Cream Pudding


Tea-Infused Orange Cream Pudding Recipe:

Tea-Infused Orange Cream Pudding Recipe

Prep Time: 3 hours, 30 minutes

Yield: 4 servings


You may substitute any flavor of choice in this recipe.  Just remember to coordinate your garnish, tea flavor, and water or extract.

1 1/4 cups milk
2 tablespoons orange-flavored loose-leaf tea
1/4 cup superfine sugar
eggs, separated*
1 teaspoon orange extract
1 envelope (1/4 ounce or 1 tablespoon) unflavored gelatin
3 tablespoons water
2/3 cup heavy or whipping cream
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).




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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  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.

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