Earl Grey Creme Brulee Recipes
EARL GREY CREME BRULEE
Steps:
- Make the creme brulee following the box instructions, using the heavy cream and substituting the Earl Grey tea for the milk. Divide the cooked creme brulee mixture among 4 teacups. Let set according to the box instructions, about 1 hour.
- Follow the box instruction to brulee the tops with a kitchen blowtorch, using the enclosed caramelizing sugar. Garnish each with a candied lemon slice and serve.
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- Infuse the milk: Split the vanilla bean lengthwise and scrape out the seeds. Combine vanilla bean pod, seeds, Earl Grey tea, and milk in a medium saucepan over medium heat. Bring to a boil. Remove from heat and let stand for 10 minutes. Strain through a seive and discard the tea leaves and vanilla pod.
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- Prepare crème brûlée mixture: Whisk sugar into egg yolks in a medium bowl, just until sugar starts to dissolve. Do not lighten the mixture. Add cream, infused milk, and salt and stir with the whisk.
- Pour mixture evenly into 4 individual ramekins. Place ramekins in a large 9" by 12" or 9" by 13" tray. Pour boiling water into the tray to about halfway up the ramekins.
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- Whisk together egg yolks in a bowl. Gradually whisk in cream mixture, a few drops at a time, until about 1 cup has been added.
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