In a medium saucepan, combine the 450 g whole milk, 35 g granulated sugar, and 4 Earl Grey tea bags. Place the saucepan over low heat. Gently stir the mixture occasionally to help dissolve the sugar. Let the milk heat until it takes on a deep, rich tea color. Be careful not to let it come to a rapid boil, as this can cause the milk to form a skin and can diminish the delicate tea aroma.

Pour in the the 200 g heavy cream. Use a silicone spatula to stir everything together until the cream is fully incorporated and the mixture is a uniform color. The mixture will now be a lovely, pale tan. Turn off the heat.

Allow the tea and cream mixture to cool slightly for a minute or two. It should be warm but not boiling hot. Add the 15 g gelatin sheets that have been pre-soaked in cold water and squeezed dry. Stir continuously with your spatula until the gelatin is completely dissolved and the mixture is smooth, with no visible grains or residue left behind.

Slowly and carefully pour the finished pudding liquid into your chosen molds or serving cups. Gently tap each mold on the counter a few times. Place the molds in the refrigerator and let them chill for at least 4 hours. For the best, most defined bouncy texture, I highly recommend chilling them overnight.

When you are ready to serve, remove the chilled Earl Grey milk puddings from the refrigerator. Top each one with a generous spoonful of cooked brown sugar tapioca pearls. Your perfectly bouncy, silky-smooth Earl Grey milk puddings are now ready to enjoy.