delicate earl grey, creamy custard, crisp caramel
One spoonful and just like that I'm back in the South of France (I've never been to France). Oh look at the beautiful children running in the distance(I don't have children). The sun smiles down at me while I feel joy for the first time in what feels like a millennium. As the sun rays hit my delicate porcelain spoon, I feel the comforting earl grey saturate my senses; alas, this is a creme brûlée that can transport the soul.
makes 4 servings!
Ingredients:
2 cups heavy cream
1 tbsp earl grey leaves, or tea bags
1/2 tsp cardamom powder
1/4 tsp salt
1/2 cup white sugar, plus 2 tablespoons for topping
5 egg yolks
Directions:
Preheat your oven to 325°F.
In a saucepan over medium heat, combine the cream, earl grey leaves, and cardamom powder. Let simmer for 5 minutes before removing from heat.
While cooling, whisk together egg yolks, salt, and 1/2 cup sugar in a medium bowl.
Temper the egg mixture in the cream by adding 1/2 cup of the warm cream into the egg mixture while vigorously whisking. Then, add the egg mixture into the remaining cream and continue whisking vigorously.
Pour the mixture through a sieve into your original mixing bowl.
In 1/2 cup increments, pour your batter into 4 ramekins. Place your filled ramekins in a deep baking pan. Pour boiling water into the baking pan until the water reaches halfway up the ramekins.
Bake for 30-35 minutes or until the centers barely jiggle when moved. Remove from the oven and place ramekins in the fridge to cool for 1 hour.
After refrigeration, pour 1/2 tablespoon of sugar on top of each custard, ensuring the sugar is evenly spread. Use a cooking propane torch to lightly caramelize the sugar. Be cautious to not torch one place for too long as sugar burns easily. If you don't have a torch, feel free to place the custards in an oven set on broil, ensuring that the rack is close to the top of the oven, and removing after 3-5 minutes.
Refrigerate for an additional half hour.
Tap, crack, and enjoy! The creme brûlée are best served immediately to ensure the sugar stays crisp, however, you can store them in the refrigerator for up to 2 hours.
Note: If preparing 1-3 days in advance, cover and refrigerate the cooked custards without the caramel topping, and add and torch the sugar just before serving.
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