Earl Grey Custard Cream (Pastry Cream)

In a saucepan, combine the earl grey tea bags, milk, and vanilla extract and bring to a light boil (small bubbles appearing around the sides). Remove from heat and set aside.
In a mixing bowl, whisk the yolks. Add in the sugar and continue whisking until the mixture changes to a pale yellow colour. Whisk in the flour until combined.
Squeeze out the all liquid from the earl grey tea bags into the milk. DON’T skip this step — that liquid absorbed by the tea bags have the MOST flavour.
Pour in the hot earl grey milk into the yolks mixture slowly, little by little, while whisking at the same time.
Sieve the mixture back into that same saucepan. Cook the mixture over medium-low heat while mixing with a silicone spatula continuously until it thickens. Custard should be shiny and not stick to the spatula.
Pour custard in a bowl and cover with plastic wrap (make sure there’s no empty space between the custard and plastic wrap, or else the custard will become dry on the top). Place over a bowl of ice immediately for 30 minutes, then refrigerate. It can last up to 3 days.
When using it: whisk it until it’s smooth and creamy again. Enjoy!