Earl Grey Creme Brulee
career mommy | home cook | sous vide | craft cocktails | food art | plating videos
Pro-level cooking techniques made simple.
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
Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF
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.
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.
Pour egg mixture into 4oz mason jars 1/4 inch below the top. Close the lids until finger tight.
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
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.
With a kitchen torch, brulee the sugar tops until golden brown.
Grab a spoon, crack the sugar, and dig in!