Imagine a dessert that combines the elegant sophistication of French cuisine with the aromatic charm of Earl Grey tea - a culinary masterpiece that transforms ordinary ingredients into an extraordinary sensory experience. This Earl Grey Crème Brûlée isn't just a dessert; it's a decadent journey that will transport your taste buds to a world of creamy, crisp, and subtly tea-infused perfection. Prepare to impress your guests and elevate your dessert game with this show-stopping recipe that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 5 egg yolks
- 2 tablespoons Earl Grey tea leaves
- 1/4 cup sugar for topping
Instructions
- Infuse the cream by heating heavy cream in a medium saucepan over medium heat until it just begins to simmer. Remove from heat and add Earl Grey tea leaves. Cover and let steep for 15 minutes to develop rich tea flavor.
- Strain the infused cream through a fine-mesh sieve, pressing tea leaves to extract maximum flavor. Discard tea leaves and return cream to the saucepan.
- Preheat oven to 300°F (150°C). Prepare a water bath by placing a large roasting pan filled with about 1 inch of hot water.
- Whisk egg yolks with 1/2 cup sugar in a large bowl until mixture becomes pale and slightly thickened, creating a smooth custard base.
- Slowly pour the warm, infused cream into egg mixture, whisking constantly to prevent curdling and ensure smooth incorporation.
- Strain the custard again to ensure silky texture and remove any potential egg solids.
- Divide custard evenly among 4 ramekins. Place ramekins in the prepared water bath.
- Bake in preheated oven for 35-40 minutes, or until custards are set but still slightly jiggly in the center.
- Remove ramekins from water bath and cool to room temperature. Refrigerate for at least 2 hours or overnight to completely set.
- Before serving, sprinkle 1 tablespoon of sugar evenly over each custard. Use a kitchen torch to caramelize sugar until golden brown and crisp.
- If no torch is available, place ramekins under broiler for 2-3 minutes, watching carefully to prevent burning.
- Let caramelized sugar cool and harden for 1-2 minutes before serving. Serve chilled and enjoy the delicate Earl Grey infused crème brûlée.
Tips
- Tea Infusion Magic: Use high-quality, loose-leaf Earl Grey tea for the most robust flavor. The longer you steep, the more intense the tea notes will be.
- Strain Carefully: Always strain your custard twice to ensure a silky-smooth texture without any unwanted egg bits.
- Water Bath Wisdom: The water bath (bain-marie) is crucial for even, gentle cooking. Ensure the water comes halfway up the ramekins but doesn't splash into the custard.
- Caramelization Technique: If using a kitchen torch, move it constantly to avoid burning the sugar. For broiler method, watch extremely closely - sugar can go from perfect to burnt in seconds.
- Chill is Key: Allow sufficient chilling time for the custard to set completely. Overnight refrigeration yields the best texture.
- Serving Suggestion: Serve immediately after caramelizing to enjoy the perfect contrast between the crisp sugar top and the cool, creamy custard.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 27g
Protein: 4g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 235mg
