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Vanilla Earl Grey Crème Brûlée

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A delicate twist on the classic French dessert, this Vanilla Earl Grey Crème Brûlée infuses creamy custard with the fragrant aroma of Earl Grey tea and rich vanilla, finished with a crisp caramelized sugar topping.

Ingredients

Scale
  • 2 cups heavy cream
  • 2 Earl Grey tea bags
  • 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
  2. In a saucepan, heat heavy cream over medium heat until steaming (not boiling). Remove from heat, add tea bags and vanilla bean (or extract), and steep for 10 minutes. Remove tea bags and strain out vanilla pod if used.
  3. In a bowl, whisk together egg yolks and 1/2 cup sugar until pale and thick.
  4. Gradually whisk the warm cream mixture into the egg yolks, a little at a time to temper, then fully combine.
  5. Pour custard mixture into ramekins. Pour hot water into the baking dish to reach halfway up the sides of the ramekins.
  6. Bake for 35–40 minutes, or until the custards are set but still slightly jiggly in the center. Remove and cool, then refrigerate for at least 4 hours or overnight.
  7. Before serving, sprinkle about 1 tbsp of sugar over each custard and caramelize using a kitchen torch or broiler until golden and crisp. Let stand 1–2 minutes before serving.

Notes

  • For a stronger tea flavor, steep an additional tea bag or steep longer.
  • Use superfine sugar for a more even brûlée top.
  • Custards can be made ahead and brûléed just before serving.

Nutrition

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