Easy Vanilla Earl Grey Crème Brûlée…sweet, creamy, and extra crackly. Crème brûlée infused with warming, citrusy earl grey tea and sweet vanilla bean for a deliciously cozy twist on the classic French dessert. Finish each baked custard with a dusting of sugar and caramelize it until the sugar slowly burns into a beautiful crackly brûlée top. Use a spoon to crack into the creamy custard base. Every last spoonful is creamy with just the slightest bit of crunch – truly delicious. Bonus? It’s simpler to make than you’d think, and so very pretty…with very little effort.
You guys!! I finally made crème brûlée! This has been a “bucket” list recipe for me for ages. In December I told myself, I’m going to make crème brûlée…and then I talked myself out of it. My biggest hesitation has always been with the fact that crème brûlée is just that, it’s crème brûlée. Everyone has a recipe for it. But what would make mine different and just a little more special?
That’s how I think of recipes, how can I make something just a touch more special?
In terms of crème brûlée, I knew I wanted to be able to keep it pretty classic and simple. The thing I love most about crème brûlée is the warm, crackly brûlée top and then the creamy custard underneath. I didn’t want any of that to change, so I knew whatever my twist would be, it needed to be subtle.
For the longest time I just didn’t have a good idea, so I guess that’s why I held off on creating a crème brûlée recipe for you guys.
But then a couple of weeks ago, I finally figured it out.
Do you guys remember that Earl Grey Blueberry Lemon Cake? It’s delicious, if you have yet to make it, you should definitely give it a try.
Anyway, I was steeping the milk for that recipe and that got me thinking about what else I could infuse a little earl grey tea into. And then it hit, what about crème brûlée?
The second I thought about it, I knew I at least had to test it out. So I did, then I made a few little tweaks, and now we’ve got this easy vanilla earl grey crème brûlée
Here are the details.
Despite what you might think, crème brûlée is actually very simple and easy to make.
First, you’ll steep the cream and earl grey tea. I like to use four tea bags, but if you want a very subtle earl grey flavor, use three bags. Allow the tea to steep for ten or so minutes.
While the tea is steeping, I like to mix the eggs with a bit of sugar. Then, you’ll pour the hot tea-infused cream into the eggs. The key here is to consistently whisk the yolks with the hot cream., You don’t want to end up with scrambled eggs!
Divide the batter between oven-safe ramekins and bake. It really is as simple as that. Once the custards come out of the oven, let them chill for at least four hours or oven night. They will be jiggly, but once chilled, they will be perfect.
And lastly, that brûléed sugar topping…the best part!
Just sprinkle some granulated sugar over each custard, then use your broiler or a blow torch to caramelize the sugar. As the sugar heats, it melts down and will then harden.
Use a spoon to crack into each crème brûlée and then enjoy immediately while the top is still warm and the underneath is a nice cool creamy custard.
This is one of those desserts that really is delicious with every last spoonful.
And that’s it…simple, pretty, perfectly sweet, so creamy, but with just the right crinkly, crackled top…SO GOOD! Every bite is subtly sweet, creamy, and hinted with vanilla, plus citrusy notes of lemon and orange.
Perfection beyond belief.
Happiest Tuesday night baking to you all! Hope you guys all enjoy this twist on crème brûlée.
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Lastly, if you make this easy vanilla earl grey crème brûlée. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Vanilla Earl Grey Crème Brûlée
Calories Per Serving: 696 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Bring the cream and salt to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10-15 minutes. Remove the tea bags, gently squeezing the bags to release a bit more tea into the cream. Discard the tea bags. 2. Arrange an oven rack in the middle of the oven. Preheat the oven to 325• F. Bring 4-6 cups of water to a boil.3. Whisk together the egg yolks and 1/3 cup sugar (use 1/2 cup for a sweeter palate) in a medium bowl until combined. 4. Place the steeped cream over medium heat and gently warm until steaming. Remove from the heat and stir in the vanilla. In a slow stream, whisk about 1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble. Whisk in the remaining cream. 5. Place the ramekins inside a large lasagna-style baking dish. Divide the batter between 4 (6 ounce) ramekins or 3 (8-ounce). Fill the dish with boiling water halfway up the sides of the ramekins. Bake for 30 (smaller ramekins) to 40 minutes (larger ramekins), until centers are barely set. Cool completely. Refrigerate 4 hours and up to a couple of days.6. When ready to eat, top each with 1-2 teaspoons of sugar. Place the ramekins under the broiler and broil until the sugar melts, browns, and then blackens a little, about 5 minutes. Or use a blow torch. Crackle that sugar and enjoy immediately 🙂