Earl Grey Lavender Creme Brulee Recipe

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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 ๐Ÿ™‚ 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.

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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!



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