Earl Grey Creme Brulee


career mommy | home cook | sous vide | craft cocktails | food art | plating videos

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You can have your "cake" and drink tea too. A classic creme brulee recipe elevated with the addition of one ingredient - Earl Grey tea. You will find yourself holding your spoon with pinkies up.
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Perfect results in a few simple steps.

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


  • 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!

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176 F / 80 C Recipe Temp
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