Soak gelatin in ice water for at least 20 minutes.

Lightly coat pudding molds with a thin layer of butter.

Heat milk in a saucepan until boiling, then remove from heat and add Earl Grey tea leaves. Cover and steep for 10 minutes at room temperature.

In a bowl, whisk egg yolks and sugar together quickly until combined.

Strain the steeped milk to remove tea leaves and gradually add it to the egg yolk mixture in two batches. Add the soaked gelatin and stir until dissolved. Reheat the mixture to at least 80°C if it has cooled.

Strain the mixture again and pour it into the butter-coated molds.

Refrigerate for 5 hours to set. For smaller molds, 2 hours may suffice.

Dip the pudding molds in hot water to loosen the edges before unmolding.

Invert the molds onto a plate to release the pudding.