Easy Vanilla Earl Grey Crème Brûlée: creamy, sweet, and crunchy. Adding zesty earl grey tea and sweet vanilla bean to crème brûlée makes it cozy and delightful. Sprinkle sugar over each baked custard and caramelize until the sugar burns into a crackly brûlée top.
Ingredient
– 2 1/2 cups heavy cream– 1/4 teaspoon kosher salt– 3-4 bags earl grey tea– 1 tablespoon vanilla extract– 5 large egg yolk– 1/3 cup plus 4 tablespoons granulated sugar
Direction
1
Heat cream and salt in a small saucepan till steaming. Get off the heat. Cover and steep the tea bags for 10-15 minutes.
2
Remove the tea bags and gently squeeze them to add more tea to the cream. Get rid of tea bags. Position an oven rack in the middle. Heat oven to 325 F. Boil 4-6 cups water.
3
Whisk egg yolks and 1/3 cup sugar (1/2 cup for sweeter taste) in a medium bowl until blended. Warm the steeped cream gradually over medium heat until steaming.
4
Stir in vanilla after removing from heat. Pour 1/2 cup of cream into the egg yolks slowly, stirring frequently to avoid scrambling. Mix in remaining cream.
5
Put the ramekins in a large lasagna dish. Divide batter amongst 4 (6-ounce) or 3 (8-ounce) ramekins. Boiling water should reach halfway up the ramekins.
6
Bake ramekins until centers are barely set, 30–40 minutes. Cool fully. Keep 4 hours or 2 days in fridge. At mealtime, sprinkle 1-2 tablespoons sugar on each.
7
Broil the ramekins for 5 minutes to melt the sugar, brown it, and blacken it. Or blowtorch. Instantly crackle sugar and savor.