Classy Creme Brulée lends itself to the tea infusion of earthy Earl Grey for a dessert for two which can easily be made ahead to make that famous caramelized sugar topping for serving time.
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.
Adapted from the NY Times