Have your creme brulee and eat it, too! With no added guilt! This skinny Earl Grey creme brulee has all the flavor of your holiday favorite, just a little skinnier.
Dish Count :: 1 Saucepan, 1 Bowl, 8 (or so) Ramekins, 1 13×9 pan
One of my fondest memories growing up was having a nightly cup of tea with my mom. I remember he go-to being Chamomile, and mine being orange spice loaded with enough honey to cover the entire bottom of the cup, and then some. And now, with the winter chill setting in, it’s still one of my favorite things to do at the end of the day. This recipe for Earl Grey Creme Brulee is made “skinny” so to help keep that holiday guilt at bay.
Tea infused treats are such a fun way to dress up any holiday dessert, like these Lemon Chamomile Shortbreads that make for a beautiful cookie exchange treat.
The possibilities are endless and steeping your favorite tea into the cream of your creme brulee will give any treat a gourmet twist!
Love creme brulee!! Try my other favorites for a holiday flair!!
Skinny Earl Grey Creme Brulee
1 Vanilla Bean, halved and scraped of seeds and reserved
2 cups Half and Half
1 ½ cup Milk
¼ cup Sugar
½ tsp Salt
4 Earl Grey Tea Bags
5 Egg Yolks
2 Tablespoons Cornstarch
8 tsp Fine Sugar
Adjust your oven rack to the middle position and heat oven to 300 degrees.
In a sauce pan combine vanilla bean, vanilla bean seeds (caviar), half and half, milk, sugar, and salt. Whisk to combine and bring the mixture to a heavy simmer/low boil. Remove from heat. Add in 4 Earl Grey tea bags and allow to steep for a few minutes. Drain the tea bags of excess milk. Discard the tea bags.
In a small bowl or dish whisk together the egg yolks and cornstarch until they are combined and smooth. Temper the eggs with about a 1/2 cup of the hot milk mixture, whisking the milk into the eggs as you pour. This will prevent the eggs from curdling. Once the eggs are tempered, whisk the whole thing into hot milk mixture.
Bring the entire custard mixture to a boil over medium high heat, whisking frequently. Whisk until thickened, about 1 to 2 minutes. Remove from heat and strain with a mesh strainer into a bowl to remove any clumps and vanilla bean.
Bring 2 quarts of water to a boil.
Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes. Place the pan and custard onto the oven rack and pour the boiling water around the ramekins until the water comes about ½ way up the sides of the dishes. Gently slide into oven and bake for 30 minutes.
Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.
When ready to torch, dab away any condensation from the tops of the custards. Sprinkle custards with fine sugar and caramelize with a torch or under a pre-heated broiler. Serve immediately.