Photo Credit: The Wanderlust Kitchen
That crisp, crackling sugar shell and that thick layer of sweet, fluffy cream are calling your name! You'll be surprised to find out just how easy it is to make a decadent creme brûlée right in your own kitchen! Blow your friends and family away with this impressive dessert.
Earl Grey Creme Brûlée
Makes 4 servings
- 4 Earl Grey teabags
- 2 cups heavy cream
- 1 vanilla bean + 1 tsp vanilla extract
- 5 large egg yolks
- 2/3 cup sugar
- extra sugar for topping
- near-boiling water
Begin by preheating your oven to 325°F. Then, scrape the seeds out of the vanilla bean and combine them with the vanilla extract, cream, and tea bags in a saucepan. Simmer over medium-low heat for 12 minutes.
Meanwhile, add the egg yolks and 2/3 cup sugar to the bowl of a stand mixer and whip them with the whisk attachment until the mixture becomes thick and pale yellow. Once the tea has steeped in the simmering cream for 12 minutes, remove the saucepan from heat and discard the tea bags.
With the stand mixer beating the egg yolk mixture on medium-low speed, slowly drizzle a 1/2 cup of the warm cream into the bowl. This is to temper the eggs. Once the initial 1/2 cup is incorporated, slowly add in the rest of the cream and mix until combined.
Place four creme brulee ramekins on a rimmed baking sheet and divide the mixture evenly between them. Place the baking sheet in the oven and pour near-boiling water into the bottom of the baking sheet until it reaches halfway up the sides of the ramekins.
Bake the creme brulees for 30 minutes. You'll know they are set when they are solid, but still wobbly. One by one, remove the ramekins from the pan. Do not attempt to remove the whole pan from the oven while it is filled with hot water. Allow the ramekins to cool on a rack until they are cool enough to handle.
Cover the ramekins with plastic wrap and let them chill in the refrigerator for at least 2-3 hours. When you're ready to serve your creme brulees, take the ramekins out of the fridge and remove the plastic wrap. Sprinkle a thin layer of sugar over the tops and hold a lit culinary torch near the surface of each ramekin so that the flame is parallel to the surface of the custard cream. The idea is to caramelize the sugar, but not to allow the heat come in direct contact with it so as to prevent any burning. Move the torch slowly and evenly in a circular motion around the surface each ramekin until all are evenly caramelized.
Serve immediately and enjoy!
Recipe adapted from