I'll be the first to admit that I'm a big fan of sweet creamy treats. If there's one thing I like better than a London Fog latte, it's a sweet Crème Brûlée. But wait…this Earl Grey Crème Brûlée serves up the best parts of both!
You get the comforting, classic taste of Earl Grey tea in a sweet creamy insides, under the perfect crackly, crunchy caramelized sugar roof of a freshly fired crème brûlée…delicious! Pure elegant decadence. I will make these over and over again!
- 2 cups of heavy cream
- 1 tablespoon vanilla extract
- 4 Earl Grey tea bags
- 5 whole egg yolks
- 3/4 cup sugar
- Extra sugar for topping
Preheat your oven to 325 degrees. Combine the cream, vanilla extract, and tea bags in a heavy saucepan and simmer over medium-low heat for 10 minutes.
Meanwhile, in a stand mixer, whip together the egg yolks and sugar until they become thick and pale yellow in color.
Once the tea has steeped in the cream for ten minutes, remove the tea bags and discard. Very slowly drizzle 1/2 cup of warm cream into the egg yolks with the mixer beating the yolks on medium-low speed. Once the first 1/2 cup is added, add the rest of the cream slowly. Mix until combined.
On a baking sheet, divide crème brûlée mixture evenly among 4 ramekins.
Place the baking sheet in the preheated oven and pour the near boiling water into the bottom of the sheet pan until it reaches half way up the sides of the dishes. Bake for 30 minutes or until set. The custard will be quite wobbly and will jiggle from side to side when nudged. It should not be liquid in the center.
Remove the ramekins from the pan. Cool ramekins on a cooling rack until cool enough to touch.
Cover with plastic wrap and chill in the refrigerator for at least 2-3 hours.
When ready to serve crème brûlée, take ramekins out of the fridge, uncover, and sprinkle a fine, even layer of sugar over their tops. Tap out any excess sugar.
Ignite a culinary torch and hold it near the ramekin so the flame is parallel to the surface of the custard. Move the torch around the surface of the custard in a slow, even motion so as not to burn the sugar. Caramelize the surface of all four crème brûlées. Serve immediately.