Earl Grey Crème Brûlée
User Reviews
5
4 reviews
Excellent
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
8 hrs
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Total Time
9 hrs 5 mins
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Servings
6 Servings
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Course
Dessert
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Cuisine
International
Earl Grey Crème Brûlée
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A recipe for Earl Grey Crème Brûlée from the cookbook, Mochi, Cakes and Bakes! This classic custard is infused with Earl Grey tea and topped with a layer of caramelized sugar.
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Ingredients
- 3 earl grey tea tea bags
- 1 1/4 cups heavy cream 300 milliliters
- 3/4 cup whole milk 180 milliliters
- 5 egg large yolks
- 1/3 cup granulated sugar 65 grams
- 2 teaspoons vanilla extract
- 6 tablespoons sugar for torching, superfine, 80 grams
Instructions
- To infuse the cream, place the tea bags, cream and milk in a medium saucepan.
- Bring to a boil and remove from heat. Cover and allow the tea to infuse at room temperature for at least 2 hours, or in the fridge overnight for a deeper flavor.
- To prepare the crème brûlée, preheat the oven to 320˚F (160˚C) and place six medium ramekins in a baking pan.
- Remove the tea bags from the cream, pour the infused cream into a small saucepan, and heat over medium heat for 4 minutes, or until steaming.
- Meanwhile, in a large heatproof bowl, combine the egg yolks, sugar and vanilla, and whisk to combine. Slowly pour the steaming milk into the egg yolk mixture, whisking continuously until well combined.
- Pour the custard mixture through a fine-meshed sieve into another bowl, or a jug for easy pouring. Then divide the custard between the prepared ramekins.
- Fill the baking tray with 0.8 inches (20 millimeters) of boiling water and bake for 30 minutes, or until the custard is just set. The sides should be set, while the center remains jiggly.
- Remove from the oven and cool to room temperature. Cover each ramekin with cling wrap and chill for a minimum of 6 hours.
- To serve, remove the ramekins from the fridge and sprinkle over 1 tablespoon (13 grams) of superfine sugar on each ramekin.
- With a blowtorch, if using, torch the sugar until golden brown and caramelized. I you don't have a blowtorch, place the ramekins sprinkled with sugar on a tray directly under a broiler preheated at high. Keep an eye on them and remove them as soon as they are caramelized. Serve immediately.
- Store these before caramelizing, covered or in an airtight container in the fridge for up to 3 days. Remove and caramelize before serving.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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