Earl Grey Creme Brulee

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.

Author

mH3JYMy7qgNUxdq76iPtWh

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

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 176F / 80C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF
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.
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.
4. Pour egg mixture into 4oz mason jars 1/4 inch below the top. Close the lids until finger tight.
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

1. 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.
2. With a kitchen torch, brulee the sugar tops until golden brown.
3. Grab a spoon, crack the sugar, and dig in!