Earl Grey Creme Brulee - Honeysuckle

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Earl Grey tea is a unique blend of black tea that’s flavored with bergamot oil, the essential oil from a yellow bergamot orange. The sweet floral fragrance lends itself well to a sweet dessert, so today I’m going to be making an earl grey creme brulee topped with blackberries. What a show-stopping dessert.

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Earl Grey Creme Brulee Recipe

Ingredients:

- 2 ¼ cups of cream
- 2 bags of Earl Grey Tea
- 5 egg yolks
- ½ cup of sugar
- 1 tsp of vanilla extract,
- ½ tsp lemon zest
- ¼ tsp of earl grey tea
- 1 tsp of sugar per serving (for the Brulee topping)
- blackberries to garnish

First I’ll start by heating up 2 ¼ cups of cream in my medium sauce pan, with 2 bags of Earl Grey Tea. I’ll let it heat up on medium low heat for about 15 minutes to let the tea bags fully steep.

Next I’ll work on my custard. In another bowl, I’m adding 5 egg yolks, ½ cup of sugar, and whisking until combined. Now, I’ll take my cream and slowly add about a cup to temper the eggs. I’m doing this in batches so that my eggs don’t scramble. When you add hot cream to egg yolks, it’s sure to cook so doing it one at a time will help the heat ease into it. I’ll continue adding the cream, little by little until it’s fully combined. Next, I’ll add in 1 tsp of vanilla extract, a little bit of lemon zest, and finally ¼ tsp of earl grey tea. I try for look teas that are ground very finely so I can add it into the custard. It almost looks like little specks of vanilla. But if you can’t find it and all you have are big tea leaves, you can just leave it out. You don’t want large chunks of tea leaves in your smooth custard.

Now I’m going to preheat my oven to 325ºF. I’ll transfer my mixture into ramekins or creme brulee dishes, and place them in a hot water bath. A water bath provides moisture in the oven so that the custard doesn’t develop a rubbery texture and film. I’ll Pour enough hot water into the pan to come halfway up the sides of the ramekins and then I’ll bake them for 30-35 minutes, until the center is slightly jiggly. I’ll let them cool completely and then I’ll place them in the fridge for at least 3 hours.

Once the creme brulee has chilled completely it’s time to make our “brulee” topping - I’ll take 1 tsp of sugar and sprinkle it evenly on top of the custard. Using a creme brulee torch which can be found at any specialty store, I’ll caramelize the sugar directly with the flame. I’ll Let the sugar rest for a few minutes and then it should be hard enough for that fun first crack.

The custard is so creamy and I can taste the delicate notes of the Earl Grey tea. It gives an extra dimension to an already amazing dessert.

Thanks for watching and be sure to check out my other tea-inspired recipes like my Matcha Madeleines dipped in White Chocolate! I’ll see you guys next time, Bye

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