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Earl Grey Crème Brûlée: A Deliciously Unique Dessert Recipe

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A creamy, elegant Earl Grey Crème Brûlée infused with the delicate flavor of bergamot, topped with a crisp, caramelized sugar crust.

Ingredients

Scale
  • 1 quart (4 cups) heavy cream
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 6 Earl Grey tea bags
  • 1 cup granulated sugar, plus extra for brûléeing
  • 8 large egg yolks
  • Pinch of salt

Instructions

  1. In a medium-sized, heavy-bottomed saucepan, pour in the heavy cream. Add the scraped vanilla bean seeds and the pod itself.
  2. Gently nestle the Earl Grey tea bags into the cream, ensuring they are fully submerged.
  3. Place the saucepan over medium heat. Heat the cream until it’s steaming and small bubbles begin to form around the edges (about 5-7 minutes).
  4. Remove the saucepan from the heat. Cover it with a lid and let the tea bags steep in the cream for at least 1 hour, or up to 2 hours for a stronger flavor.
  5. After steeping, remove the tea bags from the cream, squeezing them gently to extract as much liquid as possible. Discard the tea bags. Remove the vanilla bean pod, rinse it, and save it for another use.
  6. Preheat your oven to 300°F (150°C). Prepare a baking dish large enough to hold your ramekins in a water bath (e.g., a 9×13 inch baking dish).
  7. In a medium-sized bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale yellow and slightly thickened (about 2-3 minutes).
  8. Slowly pour a small amount of the warm Earl Grey cream into the egg yolk mixture, whisking constantly. Continue adding the cream in a slow, steady stream, whisking continuously until all the cream is incorporated.
  9. Pour the custard mixture through a fine-mesh sieve into a clean bowl or a large measuring cup with a spout.
  10. Divide the custard mixture evenly among the ramekins (6-ounce ramekins recommended).
  11. Place the ramekins in the prepared baking dish. Carefully pour hot water into the baking dish until the water reaches about halfway up the sides of the ramekins.
  12. Carefully transfer the baking dish to the preheated oven. Bake for 40-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
  13. Gently tap the side of a ramekin. The custard should be set around the edges but still have a slight wobble in the center. If the custard is still too liquid, continue baking for a few more minutes, checking frequently.
  14. Once the custards are done, carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for about 30 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature.
  15. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  16. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
  17. Hold the kitchen torch a few inches away from the surface of the sugar. Move the torch in a circular motion, slowly caramelizing the sugar until it’s a deep golden brown color. Be careful not to burn the sugar. If using a broiler, place the ramekins on a baking sheet and broil for a few minutes, watching closely until the sugar is caramelized.
  18. Let the caramelized sugar harden for a minute or two before serving.
  19. Crème brûlée is best served immediately after brûléeing.

Notes

  • Use high-quality ingredients for the best flavor.
  • Don’t overbake the custard.
  • A kitchen torch is recommended for brûléeing the sugar.
  • Serve immediately after brûléeing for the best texture.
  • Experiment with different flavors once you’ve mastered the basic recipe.

Find it online: https://anasrecipes.com/earl-grey-creme-brulee/