Earl Grey Crème Brûlée

total time

5 Hours

Serves

4

Pin Recipe

Ingredients

2 ½ cups heavy cream
¼ tsp salt
3–4 Earl Grey tea bags
1 tbsp vanilla extract
5 large egg yolks
⅓ cup granulated sugar (plus extra for topping)

A woman in a light blue sweater adjusts the Champagne Bronze knobs of a black ZLINE professional range in a modern kitchen while preparing Earl Grey Crème Brûlée ingredients on a marble island.

A close-up of the baking process showing custard being poured into white ramekins set in a glass water bath, positioned on a ZLINE gas stovetop next to a steaming stainless steel pot.

Four ramekins of Earl Grey Crème Brûlée resting on a wire cooling rack, featuring perfectly caramelized, burnt-sugar tops with one spoonful removed to reveal the creamy yellow custard inside.

Expert Tips

Don’t rush the tempering process: adding the cream too quickly can scramble the eggs
Use a water bath: it’s essential for gentle, even cooking and a smooth texture
Watch the bake closely: the center should jiggle slightly when done, not fully firm
Strain for extra smoothness: if you want an ultra-silky custard, strain the mixture before pouring it into ramekins

Instructions

Step 1

In a saucepan, gently heat the cream with the salt until steaming but not boiling. Remove from heat, add the tea bags, and cover. Let steep for about 10–15 minutes to infuse the flavor. Remove and discard the tea bags, pressing lightly to extract all the flavor.

Step 2

Preheat your oven to 325°F and bring a kettle or pot of water to a boil for the water bath.

Step 3

In a mixing bowl, whisk the egg yolks with the sugar until smooth and slightly pale.

Step 4

Rewarm the infused cream if needed, then slowly pour a small amount into the egg mixture while whisking continuously. This tempers the eggs. Gradually add the remaining cream and stir in the vanilla extract.

Step 5

Divide the custard evenly among ramekins. Place them in a deep baking dish, then carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins.

Step 6

Bake for 30–40 minutes, depending on ramekin size, until the centers are just set.

Step 7

Remove from the water bath, let cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.

Step 8

Before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch or broiler to caramelize the sugar until golden and crisp. Let it sit for a minute, then serve.

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