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. 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.
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
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.
Place the butter and chocolate chips in a large bowl. Set Aside
Place the cornstarch, cocoa powder, sugar and Fleur de Sea in a pot. Strain the tea-steeped milk and add to the pot and whisk vigorously to combine. Cook over low heat, stirring constantly, until thickened-about 4 minutes. Whisk in the extracts. 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.
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. Serve with a dollop of whipped cream and a dusting of cocoa powder.