Earl Grey Crème Brûlée

Patisserie

https://www.cutoutandkeep.net/projects/earl-grey-creme-brulee • Posted by Constable & Robinson

CRÈME BRÛLÉE AU THÉ EARL GREY The flavour of the Earl Grey tea is preserved in a cold infusion overnight.This will prevent the crème brûlée from tasting too tannic and allow the black tea and bergamot to express their true flavours. Serves 8 / Preparation time: 20 minutes / Infusion time in the fridge: 12 hours (overnight) Baking time: 50 minutes – 1 hour at 110°C/225°F/Gas Mark 1/4 in a bain-marie (see page 24) Cooling time in the fridge: 4 hours / You will need 8 x 8cm ramekins and a high-sided baking tray

You will need

300 ml Semi-skimmed or full fat Milk 650 ml Fresh Double Cream 35 g Loose Earl Grey Tea leaves 8 Egg Yolks 110 g Caster Sugar 40 g Caster Sugar to caramelize

Project Budget

Time

Difficulty

Description

CRÈME BRÛLÉE AU THÉ EARL GREY The flavour of the Earl Grey tea is preserved in a cold infusion overnight.This will prevent the crème brûlée from tasting too tannic and allow the black tea and bergamot to express their true flavours. Serves 8 / Preparation time: 20 minutes / Infusion time in the fridge: 12 hours (overnight) Baking time: 50 minutes – 1 hour at 110°C/225°F/Gas Mark 1/4 in a bain-marie (see page 24) Cooling time in the fridge: 4 hours / You will need 8 x 8cm ramekins and a high-sided baking tray

Instructions

1. The night before, put the milk and cream in a bowl and stir in the loose Earl Grey tea leaves. Cover the bowl with cling film and place it in the fridge for 12 hours to make a cold infusion.

2. The following morning, pass the Earl Grey infusion though a double muslin or a fine cloth.

3. In a large bowl, whisk the egg yolks with the caster sugar for 1 minute. Bring the sieved milk, cream and tea infusion to the boil and poor it slowly on the top of the yolks and caster sugar, stirring continuously.

4. Pass the crème brûlée mix through a very fine sieve and skim the surface using a ladle or a tablespoon.

5. Place 8 ramekins in a high-sided baking tray and fill them with the mix. Pour 3cm of boiling water into the bottom of the tray and bake the crèmes brûlées in a static (fan turned off) oven. Alternatively, cling film the baking tray with a heat-resistant cling film all the way around to make it airtight and bake them in a fan oven.

6. After 45 minutes, shake the tray gently, and keep checking every 5 minutes until the cream is set like a jelly, gently moving in the middle. (Remove the cling film). Cool in the tray for 15 minutes at room temperature then put the crèmes brûlées in the fridge for 4 hours.

7. Dry the top of the crèmes brûlées with kitchen paper if needed, cover them with a thin layer of caster sugar and caramelize them using a blowtorch.