Very rarely do I cry during a movie. My eyes might occasionally well up, or I’ll wipe a small tear away before anyone has a chance to notice, but very rarely do I cry a red faced, puffy-eyed, blubbering cry (unless it’s the Six Feet Under finale montage, then all bets are off).
I’m not made of stone, I just don’t enjoy crying. Especially in front of people. If you google “Ugly Crier” that’s totally what I look like. Possibly even worse, and that’s no exaggeration.
Buuuut I watched The Normal Heart last Sunday night. I had just come home from a wonderful lady-date camping adventure, and was so relaxed and in an incredibly good mood. Matt suggested we watch the Normal Heart and I said “Sure! I’ll watch anything! I’m so relaxed and in an incredibly good mood!” (Okay, maybe not in those exact words).
So we watched it. I don’t know what I was expecting, other than how it must be good because it was nominated for all sorts of Emmys, but eeek. I was a big ol’ blubbering FOOL of a baby.
The ones that get me cryin’ are always the ones I least expect.
I wish I had had some of this crème brûlée to comfort me after watching it. I can picture myself, hunched over a bowl of this, sobbing into the caramelized sugar top. Not to make this dessert seem depressing, in any way, but it certainly would have helped! I mean if anything is going to get me out of a crying stupor, it’s sweets.
Crème brûlée in itself is completely delicious, but infusing it with a strong earl grey flavour, well, it’s just so comforting and cozy.
If you’re new to Port and Fin, you might not know that I am in love with earl grey. See here and here. I have a lot of different kinds of it in my tea cupboard, and even though I also have herbal and green teas, I always go for my earl grey. To me, it’s like a hug in a cup. Perfection.
I promise, it’s not difficult to get such a perfect, bold flavour of the earl grey in this brûlée. Start by heating the cream in a saucepan until scalding. Stir in the loose tea leaves (or bags if you prefer), cover and let sit for 30 minutes. Strain the cream through a mesh sieve, then continue making the brûlée as you would normally (full recipe below). It gives a lovely, bold earl grey taste to a creamy crème brûlée.
|Earl Grey Crème Brûlée|| |
- 2 cups heavy cream
- 2 Tbsp loose earl grey tea leaves
- 6 egg yolks
- pinch of salt
- ¼ cup granulated sugar, plus more for topping
- In a saucepan over medium heat, heat cream until just bubbly. Remove from heat and stir in tea leaves; cover and let sit for 30 minutes. Strain through a mesh sieve, pushing liquid out of tea leaves. Set cream aside.
- Preheat oven to 350° and boil a large kettle of water.
- In a large bowl, combine egg yolks, sugar and salt until combined. Slowly whisk cream mixture into egg mixture and blend well.
- Line a 9x9 baking pan with a dish towel, then place four 4-oz ramekins on top. Fill each ramekin evenly with custard. Pour hot water in the baking dish, creating a water bath, until water sits about halfway up the ramekins.
- Bake 20-25 minutes until custard is set; it should jiggle like Jello when it is done. Remove ramekins from pan and cool on a wire rack. Cover and chill for at least one hour, up to 24 hours.
- Before serving, sprinkle the tops of the custard with a thin, even layer of sugar. Using a kitchen torch, caramelize the sugar until it is bubbly and browned. Let cool slightly, then serve immediately.