How to Make Earl Grey Creme Brulee
Step #1: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). It’s like your favorite cozy tea time turned into a luxurious dessert adventure. So, whether you’re impressing guests or just treating yourself, get ready for a spoonful of velvety goodness with a hint of tea sophistication—because dessert should always be this delightful. Step #2: 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, scrape the vanilla bean from top to bottom lengthwise to extract all of the delicious caviar. Step #3: Combine the vanilla caviar, cream, and tea bags in a heavy saucepan and simmer over medium-low heat for 10 minutes. Step #4: Heat a few cups of water to a near boil either on the stove or in the microwave. Step #5: 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. Step #6: Once the tea has steeped in the cream for ten minutes, remove the tea bags and discard them. Step #7: Very slowly, drizzle ½ cup of warm cream mixture into the egg yolks with the mixer beating the yolks on medium-low speed. Once you’ve added the first ½ cup, you can add the rest of the cream mixture slowly. Mix until combined. Step #8: Place four crème brûlée ramekins into a high rimmed baking sheet or glass baking dish. Divide the mixture evenly among the ramekins. Step #9: Place the baking sheet in the preheated oven and pour the near-boiling water into the bottom of the baking pan until it reaches halfway up the sides of the dishes. Step #10: 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. Step #11: 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 the ramekins on a cooling rack until cool enough to touch. Step #12: Cover with plastic wrap and chill in the refrigerator for at least 2-3 hours.
