Crème Brûlée, a egg custard pudding with a burnt topping, which is a layer of caramelized sugar. It is always a hit to end an authentic French dinner at bistros or restaurants. They are pretty simple to make with just several egg yolks and cream, or sometimes milk, like mine did. I have also infused Earl Grey tea to the custard which brings not only vanilla, but also a mild aroma of this England tea.
Straining the egg mixture is crucial. But it is still fine to leave some tea leaves in the custard. You may want to use vanilla beans as well for a better vanilla flavor.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.
Make 4 servings
1 cup double cream
1/2 cup whole milk
1 Earl grey tea bag
1 tsp vanilla extract
3 egg yolks
2 tbsp + 2 tsp sugar
1/8 tsp salt
3 tbsp granulated sugar, for topping
How to make Earl grey creme brulee:
- Preheat oven to 150C. Prepare hot water.
- In a saucepan, combine double cream, milk and drop in the tea bag. Bring to simmer.
- In a mixing bowl, whisk egg yolks, sugar and salt.
- Fish out the tea bag from the milk mixture and slowly pour the mixture, whisking constantly, into the egg mixture to temper it. Strain the mixture through a fine sieve.
- Divide the mixture among ramekins and place them in a roasting pan. Pour enough hot water slowly into the pan until it reaches half way up the ramekins.
(Avoid splashing into the custards)
- Bake for 15-20 minutes or until custards are set and jiggle slightly. Allow to cool completely. Cover and refrigerate.
- When serve, remove custards from the fridge. Sprinkle 1 tbsp of the granulated sugar evenly on top of each custard. Using a hand held kitchen torch, caramelize the sugar until golden brown and bubbly. Let sit a few minutes for the sugar to harden.
With all my love <3