Description
A refined twist on the classic French dessert, this Earl Grey crème brûlée infuses delicate tea flavor into a silky custard, finished with a floral honey-lavender sugar crust that’s torched to golden perfection.
Ingredients
Scale
- 2 cups heavy cream
- 2 Earl Grey tea bags (or 2 tsp loose leaf)
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon dried culinary lavender, finely ground
Instructions
- Preheat oven to 300°F (150°C). Place 4 ramekins in a deep baking dish.
- In a saucepan, heat cream and Earl Grey tea over medium heat until just simmering. Remove from heat and steep for 10 minutes. Strain and let cool slightly.
- In a bowl, whisk egg yolks, sugar, and vanilla until pale and smooth.
- Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid scrambling.
- Divide the mixture evenly among the ramekins.
- Fill the baking dish with hot water halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Mix remaining sugar with ground lavender and honey (lightly dried or powdered).
- Before serving, sprinkle the lavender sugar mix over each custard and torch until caramelized and golden.
Notes
- Use culinary-grade dried lavender to avoid bitterness.
- Don’t skip the steeping time—it ensures a full Earl Grey flavor.
- For an extra-smooth custard, strain the final mixture before pouring into ramekins.
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
- Sugar: 22g
- Sodium: 30mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 180mg
Keywords: earl grey crème brûlée, honey lavender dessert, tea custard, floral sugar glaze, gourmet custard