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20 mins


The flavour of the Earl Grey tea is preserved in a cold infusion overnight.This will prevent the crème brûlée from tasting too tannic and allow the black tea and bergamot to express their true flavours.

Serves 8 / Preparation time: 20 minutes / Infusion time in the fridge: 12 hours (overnight) Baking time: 50 minutes – 1 hour at 110°C/225°F/Gas Mark 1/4 in a bain-marie (see page 24) Cooling time in the fridge: 4 hours / You will need 8 x 8cm ramekins and a high-sided baking tray

Posted by Constable & Robinson Published See Constable & Robinson's 7 projects » © 2021 Murielle Valette / Little, Brown and Company · Reproduced with permission.
  • Step 1

    The night before, put the milk and cream in a bowl and stir in the loose Earl Grey tea leaves. Cover the bowl with cling film and place it in the fridge for 12 hours to make a cold infusion.

  • Step 2

    The following morning, pass the Earl Grey infusion though a double muslin or a fine cloth.

  • Step 3

    In a large bowl, whisk the egg yolks with the caster sugar for 1 minute. Bring the sieved milk, cream and tea infusion to the boil and poor it slowly on the top of the yolks and caster sugar, stirring continuously.

  • Step 4

    Pass the crème brûlée mix through a very fine sieve and skim the surface using a ladle or a tablespoon.

  • Step 5

    Place 8 ramekins in a high-sided baking tray and fill them with the mix. Pour 3cm of boiling water into the bottom of the tray and bake the crèmes brûlées in a static (fan turned off) oven. Alternatively, cling film the baking tray with a heat-resistant cling film all the way around to make it airtight and bake them in a fan oven.

  • Step 6

    After 45 minutes, shake the tray gently, and keep checking every 5 minutes until the cream is set like a jelly, gently moving in the middle. (Remove the cling film). Cool in the tray for 15 minutes at room temperature then put the crèmes brûlées in the fridge for 4 hours.

  • Step 7

    Dry the top of the crèmes brûlées with kitchen paper if needed, cover them with a thin layer of caster sugar and caramelize them using a blowtorch.

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