2 cups whole milk
2 Tbl Earl Grey Creme Tea
1/4 cup cornstarch
1 Tbl unsweetened cocoa powder
1/3 cup granulated sugar
1 tsp Pure Vanilla Puree
1/4 tsp Pure Orange Extract
1/4 tsp Fleur de Sel
3 oz semi-sweet chocolate chips
1 Tbl unsalted butter

Budino – Italian for pudding – is fun to say and even more delightful to eat. The unmistakable flavor of Earl Grey Creme with its bright notes of Bergamot citrus and smooth vanilla is the perfect backdrop for dark chocolate. We pull the flavor of the citrus from the tea with a combination of Pure Vanilla Puree and Pure Orange Extract. Don’t skip the salt. The Fleur de Sel in this dessert is doing important work in balancing flavor. Extracts + Salt – big boosts for these darling desserts.

These fun little desserts make for a lovely ending to a dinner party. Make sure to steep a pot of Earl Grey Creme to enjoy alongside these lovely puddings.


1.Heat the milk until just before the simmer, just as a few bubbles begin to pop up along the edges. Stir in the tea and steep for 8 minutes.
2.Place the butter and chocolate chips in a large bowl. Set Aside.
3.Place the cornstarch, cocoa powder, sugar and Fleur de Sea in a pot. Strain the tea-steeped milk and add the hot steeped milk to the pot and whisk vigorously to combine.
4.Cook over low heat, stirring constantly, until thickened-about 4 minutes. Whisk in the extracts.
5.Pour the hot pudding into the bowl over the chocolate chips and butter. Allow to sit for 3 minutes, then stir to combine. Continue stirring until the butter and chocolate chips are melted and completely incorporated.
6.Divide amongst 6 ramekins or small dishes. We love serving these in teacups. Be sure to cover with plastic wrap, pressing the plastic wrap directly on the surface of the puddings and refrigerate for at least 4 hours.
7.Serve with a dollop of whipped cream and a dusting of cocoa powder.

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