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.