MAKE THE MAPLE CRÉMEUX (START FIRST—NEEDS 4+ HOURS TO SET):
1. Combine cream, milk, and maple syrup in a medium saucepan. Bring to a simmer over medium heat.
2. Remove from heat, add Earl Grey tea, cover, and steep 10 minutes. The tea adds an aromatic, slightly floral complexity—the element judges specifically loved.
3. Strain through a fine-mesh sieve, pressing on tea leaves. Discard tea.
4. In a bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
5. Slowly pour about half the warm maple cream into yolks, whisking constantly to temper.
6. Return everything to the saucepan. Cook over medium-low heat, stirring constantly with a silicone spatula, until mixture thickens and reaches 170-175°F (77-80°C). It should coat the back of a spoon.
7. Remove from heat. Add chopped white chocolate and let sit 1 minute, then whisk until completely smooth.
8. Whisk in softened butter and maple extract until incorporated.
9. Strain through a fine-mesh sieve into a bowl or divide among serving vessels.
10. Press plastic wrap directly onto surface. Refrigerate at least 4 hours, preferably overnight, until firmly set.

MAKE THE MAPLE CARAMEL:
11. Combine maple syrup and sugar in a medium saucepan. Cook over medium-high heat, swirling occasionally (don't stir), until mixture reaches 300°F (150°C) and turns deep amber, 8-10 minutes. Watch carefully—maple burns quickly.
12. Remove from heat. Carefully whisk in warm cream—it will bubble vigorously.
13. Return to low heat and whisk until smooth. Add butter, salt, and vanilla. Whisk until butter melts and caramel is glossy.
14. Cool to room temperature. Caramel will thicken as it cools. Store at room temperature.

MAKE THE BLUEBERRY COMPOTE:
15. Combine blueberries, sugar, lemon juice, lemon zest, water, and salt in a saucepan.
16. Cook over medium heat, stirring occasionally, until berries burst and mixture thickens to a jammy consistency, 10-12 minutes.
17. Remove from heat. For a smoother compote, lightly mash some berries. For more texture, leave mostly whole. Cool completely.

MAKE THE CANDIED PISTACHIOS:
18. Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
19. Toss pistachios with butter, maple syrup, and salt.
20. Spread on prepared baking sheet. Bake 10-12 minutes, stirring halfway, until golden and fragrant.
21. Cool completely on parchment—they'll crisp as they cool. Roughly chop once cooled.

MAKE THE TEA TUILES (OPTIONAL):
22. Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat.
23. Cream butter and powdered sugar until smooth. Add egg white and mix until combined.
24. Fold in flour, ground tea, and salt until smooth. Refrigerate 15 minutes if too soft to spread.
25. Spread very thin circles (about 3 inches) on prepared baking sheet using an offset spatula.
26. Bake 6-8 minutes until edges are golden. While still warm, drape over a rolling pin or leave flat. Cool completely.

TO PLATE:
27. If crémeux was set in serving vessels, proceed to garnishing. If set in a larger container, use two spoons to form quenelles, or use a ring mold for clean rounds.
28. Spoon blueberry compote onto plate or into vessel alongside crémeux.
29. Drizzle maple caramel over and around the crémeux.
30. Scatter candied pistachios generously.
31. Dust lightly with pistachio flour for color and nuttiness.
32. Add fresh blueberries, micro herbs, and edible flowers.
33. Finish with flaky sea salt and maple sugar crystals if using.
34. Add a tea tuile standing upright for dramatic height (optional).