Earl Grey Creme Brulee

Ingredients for 5

• 1 pint (2 cups) - Heavy Cream

• 4 large Egg Yolks

• 1/4 cup - Granulated Sugar, more for topping

• 2 Earl Grey Tea Bags

• 1/2 tsp - Vanilla Paste

• Equipment - Kitchen Torch

• Equipment - 5 - 4oz Mason Jars with Lids

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF

• 

  Step 2

  In a small sauce pan, heat heavy cream until it reaches a low boil. Take off the heat and place 2 earl grey tea bags into the cream. Allow tea to steep into the cream for 5 minutes. Remove tea bags.

• 

  Step 3

  Whisk egg yolks with 1/4 cup of sugar, and vanilla paste. Add cooled earl grey heavy cream and whisk until mixture is evenly combined.

• 

  Step 4

  Pour egg mixture into 4oz mason jars 1/4 inch below the top. Close the lids until finger tight.

• 

  Step 5

  Put mason jars into water bath when optimal temperature has reached 80C / 176F. Cook for 1 hour. Remove from water bath and chill in the refrigerator for at least 2 hours, overnight preferred.

• Finishing Steps - Brulee Tops

• 

  Step 0

  Remove lids from mason jars and spoon granulated sugar over the top of the creme into an even layer from edge to edge, about 1/2 tbsp each.

• 

  Step 1

  With a kitchen torch, brulee the sugar tops until golden brown.

• 

  Step 2

  Grab a spoon, crack the sugar, and dig in!

Latest Comments