Earl Grey Creme Brulee
This earl grey creme brulee features a smooth and creamy custard infused with the citrusy flavors of earl grey tea, all topped with a caramelized sugar crust.
Why you’ll love this recipe
01. Flavor
The milk for the custard is steeped with Earl Grey tea bags, allowing the flavors to infuse. The combination of creamy custard and the floral, citrusy notes of Earl Grey is absolutely delicious!
02. Make-Ahead
This creme brulee can be prepared ahead of time and stored in the refrigerator up to 3 days ahead. Torch the sugar when ready to serve.
Recipe Tips
Whisk eggs and sugar: To make the custard, whisk the egg yolks and sugar together until the mixture thickens and becomes pale— this is called the “ribbon stage.” This step helps create a rich, creamy custard.
Don’t overbake: The custard is done baking when the edges are set and the center has a slight jiggle. If you overbake it, the custard will become firm rather than creamy.
Torching: Torching the sugar is the last step of making crème brûlée. Start by evenly spreading a layer of sugar on top of the baked custard. To torch, you can either use a handheld torch like this one or place it under a broiler and watch carefully!
Watch how we made it:
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Earl Grey Creme Brulee
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar divided
- 4 Earl Grey tea bags
- 1 tbsp vanilla extract or vanilla bean paste
- 5 egg yolks room temperature
- 1/2 cup granulated sugar for topping
Instructions
- In a saucepan over medium heat, bring the heavy cream, 1/4 cup of sugar to a simmer. Be careful not to boil.
- Remove from the heat, add the Earl Grey tea bags, and steep for 10 minutes.
- In a bowl, whisk the egg yolks and remaining 1/4 cup sugar until thickened and pale in color.
- Temper the egg yolk mixture by ladling the hot cream one spoonful at a time, constantly whisking.
- Place 7 ounce ramekins in a baking pan and evenly pour the mixture into each ramekin.
- Bake the creme brulee in a water bath by placing the ramekins in a baking dish. Carefully pour hot water into the dish, filling it halfway up the sides of the ramekins. Be careful not to get any water into the custard.
- Bake at 325℉ for 40 minutes until the edges are set and the middle is slightly jiggly.
- Cool the creme brulee to room temperature, then refrigerate for at least 2 hours. When ready to serve, sprinkle with a layer of sugar and torch.
