Earl Grey crème brûlée
The perfect dessert to impress your dinner party guests, this tea-infused crème brûlée is packed with indulgent, creamy flavour
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
6 egg yolks
100g caster sugar
500ml cream
3 tsp Earl Grey tea leaves in a tea filter
3 tbsp soft brown sugar
Method
Beat the caster sugar and egg yolks until pale and set aside.
Place the cream and tea bag into a heavy based saucepan and bring to the boil. As soon as it starts to boil turn down the heat and allow to simmer gently for five minutes. Bring it back up to boiling point and then remove the tea bag.
Pour the mixture at a steady pace into the sugar and egg whisking it very quickly and continuously until it has thickened.
Strain the mixture through a sieve if there any lumps and pour it into the prepared dishes. You can use ramekins or standard sized tea cups will suffice. Fill six cups to two thirds full.
To cook the crème brulées, fill a tray or oven proof dish to a quarter with water, making sure there is enough room for all the dishes to fit in. Bake for about 40 minutes and top up the water if necessary.
Remove the crème brulées from the oven.
Heat your grill to hot. Sprinkle with a thin layer of brown sugar and place them under the grill until it forms a crisp layer.
Cool for at least ten minutes before serving.
