I love crème brûlée. Like a lot. Like in an “I have a Tumblr dedicated to it” and an “I got TWO culinary torches for my birthday last year” kind of way. But the classic vanilla can get a little boring sometimes, so I decided that I wanted to find a way to spice it up without sacrificing the integrity of the dessert.
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The easiest way to do that, I found, was to infuse something into the cream while making the custard. Following this line of thought, it wasn’t hard to decide that I wanted to infuse the cream with Earl Grey tea bags because I figured that the mild but distinct flavor of the Earl Grey would add an incredible layer of complexity to the classic flavor of vanilla crème brûlée. A quick google search told me that I was right and that Earl Grey crème brûlée is definitely a thing that everyone should get behind.
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Even though there were already a few recipes for Earl Grey crème brûlée floating around the interwebz, for this recipe I slightly modified Alton Brown’s classic crème brûlée recipe, simply because I’ve found that crème brûlée can be a fairly finicky dish, and Alton’s recipe has always worked for me in the past. But if you’re careful and pay attention to the details in this recipe, you’ll be rewarded with an awesome batch of crème brûlée. Happy cooking!
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Earl Grey Crme brle
Ingredients
Instructions
Preheat oven to 325° Fahrenheit.
