Friday, March 11, 2011
Vanilla Earl Grey Love: Cookies and Pudding
The shortbread cookies are wonderfully scented by the tea and seem to improve with age. I have given them as gifts, packed them into used tea containers with a little packet of looseleaf tea inside- the tea provides an extra whiff of beautiful bergamot and vanilla when the recipient opens it!
*The additional vanilla in these recipes is optional, as the tea does have a lovely vanilla flavour. If you do want to add it, make sure you use organic vanilla as the artificial vanillas are sure to add off-flavours to these recipes.
Vanilla Earl Grey Pudding
This recipe is based on an Earl Grey Pudding by Anna Olson. The main difference is that I use more vanilla earl grey looseleaf tea and omit the additional vanilla as it is wonderfully scented without it. If you really love vanilla, you can add it to the whipped cream too.
2 1/2 cups milk
2 tbsp looseleaf vanilla earl grey tea
1/4 cup + 2 tbsp cane sugar
4 tbsp cornstarch (my preference: organic or GMO free)
*optional: 1/2 tsp organic vanilla
1. Bring 2 cups milk and tea leaves to a low boil over medium heat. Be careful not to burn the milk. Reduce heat to low and simmer 5 minutes. Add sugar and stir until dissolved. Strain tea leaves out using a fine mesh strainer or cheesecloth. Pour milky tea back into clean pot and keep warm over medium heat.
2. Combine 1/2 cup milk and cornstarch together in a small bowl until dissolved. Add to warming milk tea and whisk constantly until slightly thickened, about 3 or 4 minutes.
3. Pour into custard cups or tea cups and refridgerate for at least an hour.
Vanilla Earl Grey Shortbread Cookies
Makes about 3 dozen
1 cup unsalted butter (preferrably organic or cultured, European-style butter)
1/2 cup icing sugar
*optional: 1/2 tsp vanilla
2 cups unbleached flour
1/2 tsp baking powder
1/4 tsp sea salt
4. Preheat oven to 350 degrees. Place coarse sugar on large, flat plate or another flat pan. Unwrap log and place under running water for 3 seconds. Roll in sugar, pressing it into the log as you roll.
6. When cool, place in jars with lids.