Description
This Earl Grey Crème Brûlée is a deliciously creamy and fragrant twist on the classic French dessert, infused with the aromatic flavors of Earl Grey tea and vanilla bean. Smooth custard baked gently in a water bath and topped with a perfectly caramelized sugar crust makes for an elegant, impressive dessert that can be prepared ahead for convenience.
Ingredients
Infused Milk Mixture
- 1 ⅓ cups milk (preferably 2%)
- 2 tablespoons loose leaf Earl Grey tea or 2 teabags
- 1 whole vanilla bean, split lengthwise and seeds scraped
Custard Base
- 5 large egg yolks
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 cup heavy cream or whipping cream (35%)
Before Serving
- 4 tablespoons granulated sugar (for caramelizing topping)
Instructions
- Prepare Extracted Milk Infusion: Split the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan over medium heat, combine the vanilla bean pod, seeds, Earl Grey tea, and milk. Bring the mixture to a boil, then remove from heat and let it steep for 10 minutes to infuse flavors. Strain through a sieve, discarding the tea leaves and vanilla pod.
- Preheat and Prepare Water Bath: Fill a kettle with water and bring it to a boil. Preheat the oven to 160°C (320°F). Place four ramekins on a large, deep baking tray suitable for a water bath.
- Make Custard Mixture: In a large bowl, stir together the granulated sugar and egg yolks gently just until smooth; avoid whisking to prevent incorporating air. Add the heavy cream, infused milk, and sea salt, then stir until fully combined.
- Fill Ramekins and Bake: Pour the custard mixture evenly into the four ramekins. Carefully pour the boiling water into the baking tray until it reaches about halfway up the sides of the ramekins, creating a water bath for even baking.
- Bake Custards: Bake at 320°F (160°C) for 25-30 minutes, depending on ramekin size. The custards should be mostly set with a slight jiggle in the center when gently shaken.
- Cool and Chill: Remove ramekins carefully from the water bath using tongs while hot. Allow to cool to room temperature, then refrigerate for at least 3 hours or overnight until fully chilled and set.
- Caramelize Sugar Topping: Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard surface. Use a kitchen torch or place under a broiler to melt and caramelize the sugar until golden and crisp. Let the sugar crust cool completely, then serve immediately for the best texture and flavor.
Notes
- Storage: Crème brûlée can be prepared a few days in advance and kept covered in the refrigerator. However, the caramelized sugar topping should be torched just before serving to ensure a crisp texture. Once the sugar topping is applied, serve immediately as it softens and becomes sticky when chilled.
- Do not over-whisk the egg yolk and sugar mixture to maintain a smooth and creamy custard texture without air bubbles.
- Baking in a water bath provides gentle, even heat to achieve the perfect custard set.
- Use granulated sugar for topping the crème brûlée, as brown sugar does not caramelize correctly for the desired crisp crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
