- Earl Grey Crème Patisserie:
- 500ml Milk
- 15g Earl Grey Tea
- 65g Egg Yolk
- 50g Sugar
- 30g Flour
- 30g Cornflour
- For the Soufflé:
- 250g Egg Whites
- 70g Sugar
- 250g Crème Patisserie
Earl Grey Soufflé
Ami Blakey
13th April 2017
Earl Grey Soufflé
This is my recipe for Earl Grey Soufflé featured on the menu at The Oxford Blue Old in Windsor.
Ingredients
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
