Earl Gray Creme Brulee has probably been done many times, but not in my house, and maybe, just maybe, not in yours. There are a handful of iconic desserts in the world and brulée is up there. Maybe its the smooth custard that has been baked to perfection. Maybe it’s the fact you have a caramelized topping that you have to tap to get into. Or the slightly burnt flavor that lingers with each mouthful of crispy sugar and smooth custard.
One of the most famous dishes that every one naturally assumes is French (thanks to those fancy lines above the brulee word), but thanks to a long and lovely history from Gabriella Gershenson at Saveur we know this popular dessert has a swirling history that dates back a long time, but the recipe for how we eat it today was first formed in New York City in the 1980s, a place where so many great dishes we know and love have been created before and after this.
Today’s recipe is a definitive twist and I know earl gray was all the rage a little while ago, but honestly, tea infused into this creamy dish seemed a match made in heaven and this topped off a weekend of recipes that were all tasty, but this one felt the most memorable.
Earl Gray Creme Brûlée
Adapted from the NY Times
3/4 cup pouring cream
1/8 teaspoon salt
1 1/2 teaspoons loose early gray or 2 tea bags
3 egg yolks
1/4 cup sugar, plus additional for topping
Preheat your oven to 150C/325F.
Place the cream, salt and earl gray in a saucepan and heat on low heat until hot.
Meanwhile, beat the egg yolks and sugar until light.
Remove the cream from the heat and set aside for five minutes to steep, remove the earl gray.
Pour a quarter of the cream into the egg mixture, stirring to combine and adding the mixture into the cream.
Place your ramekins into a larger dish, pouring the earl gray cream mixture into each. Pour boiling water half way up the sides of the ramekins and place in the oven until only the centers are jiggly, approximately 40 minutes.
Remove from the oven and refrigerate for an hour minimum.
Just prior to serving, spoon enough sugar for a thin layer over the top of each custard and place under a broiler until the sugar has dissolved and gone slightly burnt on the edges or dissolve the sugar with a blow torch until it is golden.
Serve within 2 hours.