Earl Grey Crème Patisserie:
Bring the milk to the boil and add the tea, allow to steep for 2 minutes and then pass.
Create a slurry out of the ingredients, making sure its smooth and add to the boiling milk. Cook the mixture and stir constantly to ensure it doesn’t catch until the mixture is thick. Using a hand blender, blitz until smooth.
For the Soufflé:
Whisk the egg whites and sugar until it forms stiff peaks (it is important not to over whisk) then fold through the crème patisserie. Spoon the mix into desired ramekins, lined with butted and blitzed biscuit. Flatten the top with a palette knife and run your finger around the rim to help the soufflé rise. Cook at 180°c for 7 to 8 minutes. Turn half way through to ensure it rises evenly.