Description
A smooth, creamy crème brûlée infused with Earl Grey tea and vanilla, finished with a crisp caramelized sugar crust.
Ingredients
- 2 1/2 cups heavy cream
- 1/4 teaspoon kosher salt
- 3–4 Earl Grey tea bags
- 1 tablespoon vanilla extract
- 5 large egg yolks
- 1/3 cup granulated sugar
- 4 tablespoons granulated sugar (for topping)
Instructions
- Preheat oven to 325°F (165°C). Place ramekins in a deep baking dish.
- Heat heavy cream and salt over medium-low heat until steaming, not boiling.
- Remove from heat, add Earl Grey tea bags, cover, and steep 10–15 minutes.
- Discard tea bags and stir in vanilla extract.
- Whisk egg yolks with 1/3 cup sugar until smooth and pale.
- Slowly whisk warm cream into egg mixture.
- Strain custard and pour into ramekins.
- Add hot water to baking dish until halfway up ramekins.
- Bake 35–45 minutes until edges are set and centers gently jiggle.
- Cool, then refrigerate at least 4 hours.
- Sprinkle sugar on top and torch until caramelized before serving.
Notes
- Do not boil the cream to avoid curdling.
- Adjust tea steeping time for stronger or lighter flavor.
- Caramelize sugar just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes