Vanilla Earl Grey Crème Brûlée

Beautiful food photography: two ramekins of crème brûlée served with fresh fruit on the side. Recipe made using Tetley Earl Grey Vanilla tea.

With delicate hints of vanilla and black tea, this decadent dessert will be a hit with your guests.

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


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


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