Nyangbo Earl Grey Custard Dish


Nyangbo Earl Grey Custard

A decadent dessert in time for the holiday season. This recipe by Pastry Chef Angèle Racicot and Sous Chef Joris Larigaldie at Manoir Hovey, the five-star historical auberge just outside of Montréal, combines fragrant TEALEAVES Earl Grey with Nyangbo chocolate.

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Imparting the spicy fragrance of bergamot and bright taste of Ceylon in a lush custard cream, the dessert is completed by an accompaniment of delicate meringue, dotted by cacao nibs for subtle texture. Don’t be fooled by the deceptively short and simple ingredient list— this recipe is one to keep in the back pocket for those special occasions.

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Nyangbo Earl Grey Custard

Servings: 1

Keywords: Holiday, Chocolate

  • Prep Time: 0 mins
  • Cook Time: 30 mins
  • Total Time: 30 mins


Nyangbo Chocolate & Earl Grey Custard Cream

  • 75 mL Water
  • 4 Tbsp. TEALEAVES Earl Grey
  • 150 Grams Glucose
  • 1 Pinch Salt
  • 3 Grams Agar
  • 1350 Grams Cream (35%)
  • 1 ½ Sheet Gelatin
  • 560 Grams Nyangbo Dark Chocolate

Cacao Nibs Meringue

  • 200 Grams Egg Whites
  • 200 Grams Sugar
  • 1 Pinch Salt
  • 75 Grams Cacao Nibs
  • Zest from 1 Orange


Nyangbo Chocolate & Earl Grey Custard Cream

  1. Bring water, glucose and sugar to boil.
  2. Add the agar while constantly whisking.
  3. Add the liquid cream (at air temperature, or warm it up a little in the microwave), then bring it to a boil.
  4. Remove liquid from stove, then add the soaked gelatin sheet while whisking.
  5. Take off the stove, add the TEALEAVES Earl Grey and let infuse for 5 minutes.
  6. Pour the mix over chocolate, through a sieve.
  7. With help of a mixer, homogenize your mixture.
  8. Pour into circular pans lined with baking paper.
  9. Store in cold place for at least 2 hours.

Cacao Nibs Meringue

  1. Gently whip egg whites to a light mousse.
  2. While whipping, add in the sugar slowly (3 times).
  3. When your whites are firm enough to form stable peaks, add the cacao nibs and zest from one orange.
  4. With help of a spatula, spread your meringue to 2-3 mm thickness.
  5. Let dry in oven at low temperature, 60-80°C for 4 hours.