Earl Grey Crème Brûlée
 
Prep time
Cook time
Total time
 
This crème brûlée is easier to make than you might think! Wonderfully creamy, earl grey infused custard topped with some hard caramelized sugar. The best part is cracking open the top!
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat oven to 350° and boil a large kettle of water.
  3. In a large bowl, combine egg yolks, sugar and salt until combined. Slowly whisk cream mixture into egg mixture and blend well.
  4. 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.
  5. 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.
  6. 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.
Notes
If you do not have a kitchen torch, you can broil them! Sprinkle a thin layer of sugar on top of the custards and place in the oven. Broil on high for a few minutes until the tops have browned and sugar has caramelized. Watch closely! Serve.
Recipe by Port and Fin at https://portandfin.com/earl-grey-creme-brulee/