This Earl Grey and lavender crème brûlée is a perfect treat for a tea lover. Sweet and crispy caramelized top with a creamy custard base flavored with Earl Grey tea and dried lavender make this classic French dessert so irresistible. You only need 6 ingredients to make this rich and elegant dessert at home.
Earl Grey and Lavender Crème Brûlée
- 150ml low-fat milk
- 2 bags earl grey tea
- 1/2 teaspoon dried lavender
- 300ml heavy cream
- 70g sugar, plus about 3 tablespoons
- 4 large egg yolks
- Pour the milk into the pan with tea bags and dried lavender and bring to simmer for 3 minutes. Remove milk from the heat and steep for about 30 minutes.
- In a bowl beat the egg yolks with a fork until well combined. Set aside.
- Strain the milk, discard the tea bags and dried lavender. Transfer back the milk to a clean pan with heavy cream and sugar, cook it over low heat and slowly bring just to the boil. Turn off the heat as soon as you see a few bubbles rising to the surface.
- Gradually pour the warm milk into the egg yolks, whisking until smooth. Strain the custard through a fine-mesh strainer into a large measuring cup.
- Pour the custard into the ramekins, then add hot water to the pan to the baking dish, until it reaches halfway up the outsides of them. Bake the custards until they are just set, for about 20 to 25 minutes. Remove the custards from the water bath and cool on a wire rack. Refrigerate the custard until they are completely chilled.
- Before serving, sprinkle each custard with caster sugar (1-2 tsp per ramekin) to cover the top. Use a blowtorch to caramelize each custard. Let the caramel harden and serve immediately.