I know I am guilty of constantly saying OMG this is my favorite dessert, or I just looove this one best, or I can’t get enough of [fill in the blank] these days, but creme brulee is hands down my favorite dessert ever and ever and ever.
I have gone to restaurants for my cheat day just for their creme brulee. That burnt sugar top that cracks open when your spoon hits it, the creamy custard filling, mmmm, and don’t get me started if they put whipped cream and berries on top, swooooon.
I’ve wanted to make creme brulee at home for forever but have been a big wuss about doing it because they seem so complicated, aka a lot of work.
There was also the part of heating and semi cooking the custard then baking and torching etc., etc., but I am proud to say I stopped being lamesauce and made some all by my little self 🙂 Oh, and did I mention I infused the custard with Earl Grey Tea my most favoritest kind of tea in the whole wide world?
Oh yeah, I totally did and it was sooo flipping good y’all, having done it before I knew it would be good, but dang these were super good, and not nearly as hard to make as I had expected. Have an awesome day!!!
First, cream into the pan…
nice and bubbly around the edge, time to take off of the heat…
then tea bags into the cream…
while that steeps, egg yolks & sugar into the bowl…
whisk, whisk, whisk…
while whisking, pour your steeped and slightly cooled cream into your egg mixture…
mix, mix, mix this all together…
towel and ramekins into your pan…
custard into the ramekins…
then water into the pan…
tented and in the oven…
out of the fridge and sugar on top before getting torched…(sorry no pic, holding a camera and a torch at the same time seemed slightly hazardous, hehe).
and enjoy!!!
- 2 Cups of Heavy Cream.
- 6 Egg Yolks.
- 3 Earl Grey Teabags.
- 4 Tablespoons of Granulated Sugar.
- Additional Sugar for Caramelization.
- 6 Small Ramekins.
- 9x13 Baking Pan.
- Kitchen Torch (Optional).
- Preheat oven to 325 degrees F.
- In a small pot, pour your heavy cream in and heat over medium heat stirring until the edge starts to bubble.
- Remove from heat and steep your tea bags for at least 15 minutes.
- While your tea is steeping, in a separate bowl place your egg yolks and sugar and whisk very well until thickened.
- Now remove the tea bags, squeezing them out into the pan before removing.
- Slowly pour the cream into the egg mixture whisking constantly until you have a thickened custard.
- Now line your baking pan with a kitchen towel and place ramekins on top of the towel.
- Fill your ramekins evenly with custard, then pour hot water into your baking dish until it reaches halfway up your ramekins.
- With aluminum foil tent your pan and place in the oven.
- Bake for 20 minutes, then remove the tent and continue to bake for a 10 more minutes, or until the center jiggles slightly when you shake it.
- Let your ramekins cool completely then wrap each one with plastic wrap and place in the refrigerator for at least 3 hours or overnight (which I did).
- When ready, evenly sprinkle the tops of your custards with granulated sugar and torch it until nice and crispy and brown.
- If you don't have a kitchen torch, you can place your rack at the top of your oven set on broil and brulee your custards that way, just be sure to watch because they will get crispy in a hurry 🙂
Hi Holly, yeah it’s such a myth that a creme brulee is difficult to make when it’s one of the simplest and most delicious dessert around. Love the earl gray in your recipe
Thank you so much! 🙂 The Earl Grey definitely adds a little extra something to it.
Thank you so much! 🙂 The Earl Grey definitely adds a little extra something to it.
Thank you so much! 🙂 The Earl Grey definitely adds a little extra something to it.
Thank you so much! Definitely think the Earl Grey adds a little something extra 🙂
Thank you so much! Definitely think the Earl Grey adds a little something extra 🙂