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Vanilla Earl Grey Crème Brûlée

Tetley High Tea Crème Brûlée
Vanilla Earl Grey Crème Brûlée

With delicate hints of vanilla and black tea, this decadent dessert is sure to be a hit with guests.


  • 2 cups (500 mL) - 35% whipping cream
  • 1 1/2 cups (375 mL) - whole milk
  • 4 bags - Tetley Earl Grey Vanilla Tea
  • 8 - egg yolks
  • 3/4 cup (175 mL) - granulated sugar


  • Preparation time: 20 minutes
  • Bake time: 40 minutes
  • Total time: 5 hours
  • Difficulty: Medium


  • Preheat oven to 350°F (180°C).
  • Place six 1/2-cup (125 mL) ramekins in a roasting pan; set aside.
  • In small saucepan, heat cream with milk over medium heat until steaming and small bubbles form around edge of pan; remove from heat.
  • Add tea bags, cover and steep for 10 minutes.
  • Remove tea bags and discard.
  • Meanwhile, whisk yolks with 1/2 cup (125 mL) of the sugar in heatproof bowl.
  • Slowly whisk steaming milk mixture into yolks, adding only a small amount at a time; strain.
  • Pour mixture evenly into prepared ramekins; skim off any foam.
  • Pour enough boiling water into roasting pan so that water comes halfway up sides of ramekins.
  • Cover with foil and pierce foil to create steam vents.
  • Bake for 30 to 35 minutes or until outer edges are set but middle is still slightly jiggly.
  • Remove from water bath.
  • Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • To serve, sprinkle about 2 tsp (10 mL) of the remaining sugar over top of each cooled custard.
  • Using a kitchen blowtorch, move flame evenly over top for 1 or 2 minutes or until golden brown and bubbly.
  • Let it cool until top hardens before serving.