Earl Grey Lavender Creme Brulee Recipe
Spring is almost here! Today is Daylights Savings and we have Sprung Forward an hour. Although this means 1 less hour of sleep for us, it also means longer days with more sunshine and hopefully warmer weather.
To celebrate the fact that Spring will almost be here, we made an Earl Grey Lavender Creme Brulee for 1 today.
Yes, this recipe is meant for 1 person so if you ever feel like making dessert but are worried you can’t finish it all, this recipe is already portion controlled 🙂 Best of all, you can easily scale up this recipe so if you want to make it for 2, just double all the ingredients!
This recipe uses the same base as our Hojicha Creme Brulee recipe. In fact, once you’ve found your favourite basic creme brulee recipe, you can reuse that base for any other recipe and adjust the flavouring accordingly! For us, we steeped 2 Earl Grey tea bags in cream in a sauce pot over medium high heat for 10 minutes to extract maximum flavour. We also added in a pinch of dried lavender into the cream mixture to enhance the earl grey tea flavour. We used Tazo tea bags but any earl grey tea bags work.
While the tea is steeping in the cream mixture, preheat your oven to 300F and prepare a square/rectangular baking tray by filling it halfway with water. Place this in the oven to preheat and this will act as your bain-marie (hot water bath). Your ramekin will bake in this water bath to ensure that the custard/creme brulee mixture bakes evenly as it will distribute the heat evenly.
Whisk together the egg yolks and sugar. Once cream mixture is done steeping in the lavender and earl grey tea, remove the tea bag and dried lavender. Then, pour a bit of the cream mixture into the egg yolk mixture to temper it, whisking in the process. This will bring the egg yolk mixture up to the same temperature as the warm cream without the risk of cooking the egg yolks. Then, add the rest of the cream mixture into the egg yolk mixture and whisk. Put the mixture through a sieve to remove any excess solids and finally, add in your vanilla. Pour into your ramekin and bake in the bain-marie for 40 minutes or until custard is solid/firm. Allow to cool for 15 minutes and chill in fridge for 2 hour before sprinkling on the sugar to torch/brulee. Enjoy!
Earl Grey Lavender Creme Brulee Recipe
Ingredients
- 100 g whipping cream
- 1/4 tsp vanilla extract
- 2 teabags of Earl Grey Tea
- 1/2 tbsp of dried lavender
- 2 egg yolks
- 1 tablespoon sugar
- 1/2 tbsp of sugar (to caramelize for the creme brulee)
Instructions
- 1. Preheat oven to 300F and boil some water for the square 8×8 baking pan which you will use for the bain marie.
- 2. Meanwhile, heat the whipping cream over medium high heat until it comes to a gentle simmer. Once it starts to bubble a little bit around the edges, turn off the heat and add the tea bags and dried lavender. Cover and let steep for at least 10 minutes.
- 3. Once it’s done steeping, strain the tea leaves and put the infused whipped cream mixture back into the pot to keep warm.
- 4. In a separate bowl, whisk egg yolk and sugar together. Then, slowly add a bit of the hot cream mixture into the egg mixture to temper it while whisking continuously. Then, add the rest of the cream mixture in a bit at a time. This will prevent the eggs from cooking. Finally, add the vanilla extract.
- 5. Put the mixture into a ramekin and place the ramekin into the square pan. Fill the pan with boiling water and bake for 40 minutes or until the centre is firm when you shake it.
- 6. Allow to cool for 15-20minutes and then chill in the fridge for at least 2 hours.
- 7. When ready to serve, sprinkle the top of the creme brulee with the remaining sugar and blow torch the top to get that signature carmelized top.
- Also feel free to check out our Hojicha Creme Brulee recipe as well!
