Orange & Earl Grey Creme Brûlée Recipe

Infuse Cream

In a saucepan, heat the heavy cream and Earl Grey tea bags over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

Prepare Custard

In a bowl, whisk together the granulated sugar, egg yolks, orange zest, vanilla extract, and salt until well combined. Slowly whisk in the infused cream, removing the tea bags.

Bake

Preheat the oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set but slightly jiggly in the center.

Chill

Remove from the oven, let cool, then refrigerate for at least 2 hours until fully chilled.

Whip Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continue to whip until stiff peaks form.

Brown the Butter

In a small saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Mix Ingredients

In a bowl, combine the browned butter, flour, granulated sugar, egg whites, and vanilla extract until smooth.

Bake Tuille

Preheat the oven to 350°F (175°C). Spread the batter thinly onto a parchment-lined baking sheet. Bake for 8-10 minutes until golden. Let cool and then break into desired shapes.

Serve

Top each chilled creme brûlée with a dollop of Chantilly cream, garnish with brown butter tuilles, and arrange fresh fruit around the plate.