Earl Grey Crème Brûlée
Serves 4
20 mins prep
30 mins cook
120 mins cooling
50 mins total
This delicious Earl Grey crème brûlée recipe is silky smooth, creamy, thick, and packed full of Earl grey and vanilla flavor. Earl grey tea leaves and a whole vanilla bean are infused in the milk to give it lots of flavor - like a London fog! The crunchy caramelized sugar layer on top is so satisfying to crack and complements all the flavors. It's the perfect light and indulgent dessert to end off a dinner.
Before Serving
Congratulations!
Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon
Split the vanilla bean lengthwise and scrape out the seeds. Combine vanilla bean pod, seeds, tea, and milk in a medium saucepan over medium heat. Bring to a boil. Remove from heat and let stand for 10 minutes. Strain through a seive and discard the tea leaves and vanilla pod.
⅔ cups milk½ whole vanilla bean1 tablespoons loose leaf earl grey teaFill a kettle to the top with water and set to boil. Preheat oven to 160°C (320°F).
In a large bowl, stir together sugar and egg yolks just until smooth. Do not whisk until lightened in color. Add cream, infused milk, and salt and stir.
2 ½ egg yolks⅕ cup granulated sugar½ cup heavy cream⅕ teaspoon sea saltPour evenly into 4 individual ramekins. Place ramekins in a large and deep baking tray (9" by 12" or 9" by 13"). Carefully pour boiling water into the tray to about halfway up the ramekins.
Bake at 320°F (160°C) for 25-30 minutes (depending on the size of the ramekins). They should be mostly set with a slight jiggle in the center.
Carefully remove ramekins from the water bath with tongs while still hot. Let cool until room temperature then cool in the fridge for at least 3 hours until completely chilled or overnight.
Just before serving, sprinkle 1 tablespoon granulated sugar on the surface of each crème brûlée. Heat with a torch or directly under a broiler until the sugar melts and caramelizes. Let the sugar cool completely before serving. Serve immediately.
2 tablespoons granulated sugar
