Earl Grey Creme Brulee Recipe (Without Blowtorch!) - SumoWeekends

January 04, 2016

Happy 2016 to the lovely soul who's reading this! It's been about 2 years since I ventured into the world of baking and it's been an enriching journey. This was only made possible with your support, and I thank you for joining me on Sumopocky. Your encouragement is like an abundant stream of inspiration to me. So here's wishing you an extremely joyous and lovely year ahead! 

Creme Brulee

And to kickstart the new year, I've shared my recipe to make a refreshing Earl Grey infused Creme Brulee in the form of Winnie the Pooh! You can find the recipe on Project Weekends!

Also, take part in our giveaway for a chance of winning a box of Pooh macarons! More details on Project Weekend's Facebook. Good luck and all the best in this new year!

by Sumopocky

Servings: 3 deep ramekins or 5 to 6 shallow ramekins
Time: 20 minutes active time, 50 - 60 minutes baking times

3 egg yolks
30g of Caster sugar
200ml of Fresh cream
150ml of Milk
2 bags of Earl grey tea
Granulated sugar for topping

1. In a pot, bring the fresh cream, milk and earl grey to a simmer. Infuse the tea bags for a few minutes.
2. In a separate bowl, beat the egg yolks and caster sugar well. Gradually pour in the mixture in 1 while continuously stirring.
3. Strain the mixture with a sieve.
4. Scoop the mixture into ramekins and bake with a bain marie (i.e. water bath) in a preheated oven at 130°C for 60 minutes. If your ramekins are shallower, then it'd require a shorter time of about 50 minutes. To know when it is ready, give the ramekins a gentle shake and it should wobble slightly.
5. Once baked, let the creme brulee cool in the fridge till it is hardened.
6. Before serving, sprinkle the top with granulated sugar and place it in the oven on broiler setting (heat from top only) for a few minutes. Alternatively, use a torch to crystalise the top. Let it cool slightly before serving.

Dig in!

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