DessertsEuropeanFrenchVegetarian

Earl Grey Creme Brulee

This easy to make Earl Grey Creme Brulee recipe has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.

“Earl Grey Creme Brulee” – First of all, I love the way that sounds. It rhymes!

This easy to make Crème Brûlée Earl Grey has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.

Secondly, I love the way it tastes. It is fragrant, creamy, and completely decadent.

There’s really nothing like cracking through the caramelized sugar layer to reveal the smooth custard underneath.

This easy to make Flavored Crème Brûlée has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.

Go ahead, let out that sigh. It’s a thing of beauty.

This easy to make Earl Grey Tea Crème Brûlée has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.

Now, I want to tell you NOT to completely write off this Earl Grey Creme Brulee recipe if you don’t have a culinary torch.

My awesome mom (Hi, Mom!) got me this one off Amazon for my birthday last year if you’re in the market for one, but I’ve made this plenty of times just using my broiler as well.

If you want to use your broiler, check out this post on Rustic Lavender Creme Brulee for instructions.

So now you have no excuse not to make it!

If you don’t like Earl Grey Tea, you could absolutely make this with a different type – Chammomile or Chai would be pretty darn delicious.

This easy to make Earl Gray Crème Brûlée has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.

 

I wouldn’t suggest doing a Green Tea version… I attempted that with a Panna Cotta recently and my whole family can tell you it was kind of weird.

I made a successful Rosemary Lemon Panna Cotta which was very yummy, but my friends Samantha, Laura and I accidentally ate all six of them before I could take any pictures.

And we all know that if you don’t have pictures, it never really happened.

This easy to make Crème Brûlée Tea Flavored has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.

This unique creme brulee is just so yummy, you guys. There aren’t really words that can describe it.

One more picture for you to pin, then you can have the recipe.

Don’t be afraid of the instructions – they are REALLY wordy but only because I wanted to give you detailed descriptions of each of the steps.

It’s not hard, I promise! Ready?

Looking for Creme Brulee ideas? Check out this tasty recipe! This easy to make Earl Grey Crème Brûlée has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.

Here’s the Recipe!

Earl Grey Creme Brulee | from The Wanderlust Kitchen

Earl Grey Creme Brulee Recipe

This easy to make Earl Grey Creme Brulee recipe has a crunchy, caramelized, sugar top over a creamy custard that is infused with fragrant Earl Grey tea which makes a delectable desert that will impress your guests.
4.5 from 69 votes
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Course: Desserts
Cuisine: European
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 4
Calories: 305kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 2 cups 1 pint of heavy cream
  • 1 whole vanilla bean - or 1 Tbsp. vanilla extract
  • 4 Earl Grey tea bags
  • 5 whole egg yolks
  • 3/4 cup sugar
  • Extra sugar for topping

Instructions

  • Preheat your oven to 325 degrees Fahrenheit.
  • Slice your vanilla bean lengthwise with the tip of a very sharp knife, just deep enough to puncture the top exterior (not all the way through to the cutting board). Turn your knife over, and using the flat back edge scrap the vanilla bean from top to bottom length wise to pull out all of that delicious caviar.
  • Combine the vanilla caviar, cream, and tea bags in a heavy saucepan and simmer over medium-low heat for 10 minutes.
  • Heat a few cups of water to a near-boil either on the stove or in the microwave.
  • Whip together the egg yolks and sugar until they become thick and pale yellow in color. This is best done in a stand mixer so you have an extra hand for the next step.
  • Once the tea has steeped in the cream for ten minutes, remove the tea bags and discard.
  • Very, very slowly drizzle ½ cup of warm cream into the egg yolks with the mixer beating the yolks on medium-low speed. Once that first ½ cup is added you can add the rest of the cream slowly. Mix until combined.
  • Grab out a rimmed baking sheet and place four crème brûlée ramekins on it. Divide the mixture evenly among the ramekins.
  • Place the baking sheet in the pre-heated 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 (do NOT try to take the whole pan out with the extremely hot water sloshing from side to side). I’ve found that the best way for me is to use a stiff pancake turner. 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 you are ready to serve the crème brûlée, take the ramekins out of the fridge, uncover them, and sprinkle a fine layer of sugar over their tops. You want to get an even layer of sugar over the whole surface, so you may need to tilt, wiggle, and shake the dish to get the sugar to spread out. 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. You want the heat from the flame to be very close to the sugar so it caramelizes, but not directly in contact with it or it will burn. 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.
Nutrition Facts
Earl Grey Creme Brulee Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
305
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
6
g
Cholesterol
 
295
mg
98
%
Sodium
 
95
mg
4
%
Carbohydrates
 
40
g
13
%
Sugar
 
39
g
43
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. I just made this for Mother’s Day and it turned out fantastic. The earl grey flavor was not at all overpowering and the custard was lusciously silky. I didn’t have a torch, so instead I made some caramel on the stove and poured it on top of the chilled custard and it turned out phenomenal. Thank you!

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