Earl Grey Crème Brûlée

Preheat the oven to 160 °C and place a deep baking tray on the middle shelf. Bring water (approx. 700-800 ml) to a boil.

Cut open the vanilla bean and scrape out the pulp with a sharp knife. Bring milk with vanilla pulp, whipped cream and the tea bags to a boil once. Remove from heat and let steep for 10 minutes. Remove the tea bags.

Beat egg yolks with sugar until white and fluffy. Slowly add the hot tea-milk mixture in a thin stream, continuing to beat until smooth.

Pour the mixture into ovenproof, rather shallow ramekins. Place the ramekins on the tray in the preheated oven. Fill the tray with boiling water so that the ramekins are halfway in the water. Bake the cream for about 30 minutes (it is ready when the mixture has set in the ramekins).

Let cool at room temperature, then cover with plastic wrap and refrigerate for at least 3 hours.

Before serving, sprinkle the surfaces of the cream thinly with brown sugar and caramelize using a Bunsen burner. Serve immediately.

Preparation Tip:

If you don't have a Bunsen burner handy, you can also caramelize the sugar using the oven broil function.

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