Earl Grey Pot De Crème Recipe

Warm the dairy and infuse

In a medium saucepan, combine the heavy cream and whole milk. Add the split vanilla bean and scraped seeds (or 1/2 teaspoon vanilla extract if using). Warm over medium heat until steam rises and small bubbles form around the edge — do not boil (about 5–7 minutes).

Steep the tea

Remove the pan from heat. Add the Earl Grey tea leaves or teabags to the warm dairy, pressing gently so they are submerged. Cover and steep for 20 minutes for a pronounced bergamot flavor (10–12 minutes for a lighter flavor).

Strain

After steeping, strain the infused cream through a fine-mesh sieve lined with cheesecloth into a heatproof bowl or measuring cup to remove tea leaves and vanilla pod. Press gently to extract liquid but avoid forcing bitter leaves. Set aside to cool slightly (5 minutes).

Prep the egg mixture

In a medium bowl, whisk together the 6 egg yolks, granulated sugar, light brown sugar, and fine sea salt until the mixture is smooth, pale, and slightly thickened (about 1–2 minutes).

Temper the eggs

Slowly pour about one-third of the warm Earl Grey–infused cream into the egg yolk mixture while whisking constantly to temper the yolks (prevents scrambling). Continue whisking and gradually add the remaining infused cream in a thin stream until fully incorporated.

Optional chocolate

If using dark chocolate for a richer custard, place the 2 tablespoons chopped dark chocolate in a heatproof bowl. Pour the warm infused custard mixture over the chocolate and whisk until melted and smooth. Ensure chocolate is fully incorporated before proceeding.

Strain custard

Pass the mixed custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any coagulated bits, tea specks, or vanilla pods. This yields an extra-silky texture.

Prepare the water bath

Preheat the oven to 300°F (150°C). Arrange six 4–6 ounce ramekins in a large roasting pan or baking dish. Place the ramekins on the pan base so they fit snugly but with space to pour water. Pour the strained custard evenly into the ramekins, leaving a small gap at the top (about 1/4 inch).

Bake in a bain-marie

Carefully pour very hot (not boiling) water into the roasting pan around the ramekins until it reaches about halfway up the sides of the ramekins. Transfer the pan to the oven and bake until the custards are just set but still slightly wobbly in the center, about 30–40 minutes (timing depends on ramekin size and oven). Check at 25 minutes for doneness.

Cool and chill

Remove the roasting pan from the oven and carefully take the ramekins out of the water bath. Let cool to room temperature on a rack for 30 minutes. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Serve

Before serving, optionally sprinkle a little unsweetened cocoa powder or cocoa nibs on top and a pinch of grated lemon zest or candied bergamot to accentuate the bergamot notes. Serve chilled directly in the ramekins.