Every so often, I would have these craving for cream. Whipped cream, cream caramel, mousse, creme brulee, and those creamy chocolate puddings. Yeah, of all things, cream. And every so often, I have the itch to bake, but nothing to lavish or over the top. Simplicity is the best (sometimes, well, uh… depends). So I’ve been having 2 packets of The 1872 Clipper Tea Co.’s Earl Grey tea sachet for the longest time ever; samples from suppliers. Then comes in the idea of incorporating earl grey into some creamy dessert. Ice cream? Creme brulee ? Chose the latter of course. (Also cause I just bought a new blow torch not too long ago) So here we go!
Earl Grey Crème Brulée
(makes 4 ramekins)
2 bags earl grey tea sachet
6 egg yolks
60g caster sugar
1/4 tsp salt
1. Bring milk to a light boil and chuck in the tea sachet. Let it brew for 5 minutes. Cover and let it infuse for a few hours for maximum flavour. Although actually 30 mins should be enough.
2. Pour in cream, sugar, salt and bring to a light boil again. Pour egg yolks in another bowl. Slowly stream in the milk mixture and whisk lightly till combined.
3. Pass mixture through a sieve and discard the tea bags. Pour into individual ramekins and place them on a bigger tray. Pour in hot water into the pan (about 1-1.5cm is enough).
4. Bake in a preheated oven at 140 C for about 30 mins, depending on the size of your ramekins or till it has the slightest wobble in the center. Remove from the oven and let it cool in the room temperature for at least 30 minutes. Then let it chill further in the fridge.
5. Before serving, sprinkle caster sugar on the surface and torch it !
I loved the flavour of earl grey + cream. I’m probably going to make an ice cream with it next. tee hee hee…