Earl Grey Crème Brûlée

SERVING SIZE: 4-6

PREP TIME: 40 mins

COOK TIME: 30mins

TOTAL TIME: 1 hr 10 mins

Ingredients

• 600 ml thickened cream

• 6 earl-grey tea bags

• 6 egg yolks

• 1/3 cup caster sugar

• 1 teaspoon vanilla essence

• Extra sugar for topping the brûlées

Method

Preheat the oven to 150 degree Celsius.

Combine the cream, earl grey tea bags and vanilla essence place in a saucepan and bring to boil and then simmer for 20 minutes.

Strain the cream mixture through a sieve and place in the fridge for an hour to cool it down.

With a mixer whip together the egg yolks and sugar until it becomes thick and pale yellow.

Slowly drizzle the cream mixture into the egg mixture, constantly beating it . Gradually add the cream mixture in till all combined. Strain this mixture again through a sieve.

Pour the mixture into 4-6 crème brulee ramekins

Place the ramekins into a roasting pan pour near boiling water into the pan till it reaches halfway up the sides of the ramekins.

Bake for approx. 30 min at 150 degrees celsius.

The custard will be quite wobbly but not liquid in the middle.

Remove from the oven, place on bench to cool. Once cooled, cover with plastic wrap and place it in the fridge for about 2-3 hours.

Once ready to serve place a fine even layer of sugar over the top, use a culinary torch to caramelise the sugar. Serve immediately.