If you love desserts that feel fancy but aren’t a pain to make, you’re in for a treat. This Earl Grey Crème Brûlée takes the classic French dessert and gives it a modern twist with the calming aroma of tea and the creamy depth of custard. It’s everything I love in a dessert—elegant, cozy, and surprisingly simple.
When I first tested this recipe, I wasn’t sure how the Earl Grey would play with the silky custard. But that first spoonful? The smooth cream, the hint of bergamot, and that crisp sugar top—it just worked. It’s like London fog met Parisian café.
This dessert feels indulgent but approachable. Perfect for a dinner party, a quiet Sunday bake, or when you just want to make something sweet and a little poetic.
Why You’ll Love This Earl Grey Crème Brûlée
- It’s deeply aromatic without being overpowering.
- The texture? Velvety, spoon-perfect custard under a glassy sugar shell.
- It looks impressive, but it’s easy enough for a beginner baker.
- You can flavor it in so many ways—Lavender Earl Grey Crème Brûlée, London Fog Crème Brûlée, or even a Pumpkin Crème Brûlée version for fall.
Ingredients
For the custard:
- 2 cups heavy cream
- 3 Earl Grey tea bags (or 1½ tablespoons loose-leaf Earl Grey)
- 5 large egg yolks
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of salt
For the topping:
- 4 tablespoons fine granulated sugar (for caramelizing)
How to Make Earl Grey Crème Brûlée
1. Infuse the Cream
Pour the heavy cream into a saucepan and heat it gently over medium heat. Don’t let it boil—just a soft steam.
Add your Earl Grey tea bags, cover the pan, and let it steep for about 15 minutes. The cream should take on that lovely tan hue and smell faintly citrusy and floral.
2. Whisk the Egg Yolks
While your cream is steeping, whisk together the egg yolks, sugar, vanilla, and salt in a medium bowl until the mixture turns pale and smooth.
3. Combine and Temper
Remove the tea bags, then slowly pour the warm tea-infused cream into the yolk mixture, whisking constantly. This step is crucial—go slowly to avoid scrambling the eggs.
4. Strain and Pour
Strain the mixture through a fine mesh sieve into a large measuring cup or bowl. This keeps your custard silky and free of any tea bits or cooked egg.
5. Bake in a Water Bath
Preheat your oven to 325°F (160°C).
Place 4–6 ramekins in a deep baking dish. Pour the custard evenly among them.
Fill the dish with hot water until it reaches halfway up the sides of the ramekins—this keeps the temperature gentle and even while baking.
Bake for 35–40 minutes, or until the edges are set but the centers still wobble slightly when you jiggle them.
6. Chill
Remove the ramekins carefully, cool them to room temperature, then cover and refrigerate for at least 4 hours (overnight is best).
7. Torch the Top
Just before serving, sprinkle about a teaspoon of sugar over each custard. Use a kitchen torch to melt and caramelize the sugar into a crackly, amber crust.
If you don’t have a torch, you can broil them briefly—but keep a close eye! Sugar goes from golden to burnt faster than you think.
Then comes my favorite part: tap your spoon to break that caramel top and dive into the creamy center.
Sweetery Tip
If you’re making this for a dinner party, bake and chill the custards the day before. Torch them just before serving—your guests will love that little moment of drama at the table.
Flavor Variations
Once you’ve mastered the basic Earl Grey Crème Brûlée Recipe, it’s fun to experiment:
- Lavender Earl Grey Crème Brûlée: Add ½ teaspoon dried culinary lavender when steeping the tea. It gives a light floral touch.
- London Fog Crème Brûlée: Add 1 tablespoon milk and a tiny drop of vanilla syrup to the cream before heating—it tastes like your favorite latte in dessert form.
- Pumpkin Crème Brûlée: Whisk ¼ cup pumpkin puree and ½ teaspoon pumpkin spice into the custard mixture before baking. Perfect for autumn.
- Earl Grey Crème Brûlée Tart: Bake the custard in a tart shell and top it with caramelized sugar for a café-style twist.
Troubleshooting Tips
- Custard too runny? It needed a few more minutes in the oven.
- Cracked top? The oven was too hot or the water bath was too shallow.
- Sugar not caramelizing evenly? Use fine sugar and move the torch in slow circles.
Even if it’s not picture-perfect, it’ll still taste incredible.
Serving Ideas
Serve this chilled dessert with:
- A tiny biscotti or shortbread on the side.
- Fresh berries for color and tartness.
- A light dusting of edible flowers if you’re feeling fancy.
I sometimes serve mine after dinner with a small cup of Earl Grey Mousse or Crème Brûlée Brown Sugar Milk Tea—because you can never have too much dessert.
Storage and Make-Ahead
These custards last up to 3 days in the fridge (before caramelizing the sugar). Cover tightly with plastic wrap.
Once the top is torched, eat it within an hour—otherwise, the sugar softens and loses its crunch.
A Little Story
The first time I made crème brûlée, I was convinced I’d mess it up. I didn’t have a torch, so I tried caramelizing the sugar under my old oven’s broiler. Half burnt, half perfect—but it was enough to make me fall in love with French desserts.
This Earl Grey Crème Brûlée feels like that same moment of discovery—familiar but elevated. A dessert that whispers elegance instead of shouting for attention.
Earl Grey Crème Brûlée
Ingredients
Method
- Pour the heavy cream into a small saucepan and heat it gently over medium heat. Once it starts steaming (don’t let it boil), remove from heat and add the Earl Grey tea bags. Cover and let steep for 15 minutes. The cream should turn light tan and smell fragrant.
- In a mixing bowl, whisk together egg yolks, sugar, vanilla, and salt until pale and smooth.
- Remove the tea bags from the cream. Slowly pour the warm cream into the egg mixture, whisking constantly to keep the eggs from cooking.
- Pour the custard through a fine mesh strainer into a large measuring cup or bowl to remove any lumps or tea bits.
- Preheat oven to 325°F (160°C). Arrange 4–6 ramekins in a deep baking dish. Pour custard evenly into each ramekin. Fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 35–40 minutes, until the edges are set but the centers still jiggle slightly.
- Carefully remove ramekins from the water bath. Let them cool at room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Right before serving, sprinkle about a teaspoon of sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar into a thin, glassy crust. If you don’t have a torch, place the ramekins under a broiler for 2–3 minutes — just keep a close eye so it doesn’t burn.
- Crack through the sugar top and enjoy the creamy, tea-scented custard underneath.
Notes
- For a stronger tea flavor, steep for an extra 5 minutes — just don’t let the cream cool too much before mixing.
- Always bake the custard gently; too much heat can cause cracks or curdling.
- Use fine sugar for caramelizing — it melts faster and gives a smoother crust.
- Chill overnight for the best texture and flavor.
FAQ
Q: Can I make this crème brûlée without a torch?
Yes. Place the ramekins under a broiler for 2–3 minutes, watching closely until the sugar melts and caramelizes.
Q: Can I use another tea flavor?
Absolutely. Try jasmine, chai, or even matcha for a twist. Just keep the steeping time under 20 minutes.
Q: Why use only egg yolks?
Yolks create that rich, custardy texture. Whites would make it too firm.
Q: Is it supposed to jiggle when baked?
Yes! That’s the secret. Slight jiggle in the center means it’ll set perfectly once chilled.
Q: Can I make a dairy-free version?
You can try full-fat coconut milk, but the flavor will shift slightly. Still delicious, though.
Final Thoughts
This Earl Grey Crème Brûlée is proof that elegance doesn’t need to be complicated. A few simple ingredients, a touch of patience, and you’ve got a dessert that tastes like it belongs in a Paris café.
So go ahead—brew some tea, preheat the oven, and make your kitchen smell like comfort and class all at once. You’ll thank yourself when that spoon cracks through the sugar and you taste that first creamy bite.
