Ingredients
Scale
- 1 ⅓ cups milk (preferably 2%)
- 2 tablespoons loose leaf Earl Grey tea (or 2 teabags)
- 1 whole vanilla bean
- 5 large egg yolks
- ⅓ cup granulated sugar
- 1 cup heavy cream
- 4 tablespoons granulated sugar (for topping)
Instructions
- Infuse the Milk: In a medium saucepan, combine the milk, vanilla pod and seeds, and Earl Grey tea. Heat until boiling, then remove from heat and steep for 10 minutes. Strain through a sieve to remove solids.
- Preheat Oven: Prepare a kettle of water to boil and preheat your oven to 320°F (160°C).
- Mix Ingredients: In a mixing bowl, gently combine egg yolks and sugar until smooth. Stir in the infused milk, heavy cream, and salt without whisking too much.
- Set Up Ramekins: Divide the mixture into four ramekins and place them in a baking tray. Fill the tray with boiling water halfway up the sides of the ramekins.
- Bake: Bake for 25-30 minutes until mostly set with a slight jiggle in the center.
- Cool Down: Remove ramekins from water bath and let cool at room temperature before refrigerating for at least three hours or overnight.
- Caramelize Sugar: Before serving, sprinkle one tablespoon of sugar on each crème brûlée and torch or broil until caramelized.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 26g
- Sodium: 88mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 215mg