Earl grey is an easy way to add a twist to a crowd-pleasing dessert like crème brûlée. The delicate yet distinct notes of black tea and bergamot, paired with another surprise ingredient – Lindt Excellence Ecuador Dark Chocolate – will have everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Servings: 4
Perk up this traditional dessert with a spot of tea and a touch of chocolate.
- Preheat oven to 325ºF (160°C).
- In a medium saucepan on medium-high, heat cream, milk and sugar together. Stir in tea, then take saucepan off heat and let mixture steep for 10 minutes.
- Strain the tea and milk mixture into a bowl, clean saucepan, then pour it back into the saucepan. Heat until hot and steamy, then pour it over chopped chocolate in a medium heatproof bowl. Let mixture stand for 1 minute, then stir to melt chocolate. Whisk in egg yolks.
- Place 4 ramekins in a 9-inch (23cm) brownie pan. Divide chocolate custard between the 4 ramekins. Pour boiling water carefully into pan until water reaches halfway up sides of ramekins.
- Bake crème brûlées for about 45 minutes, until set but still jiggling a little in centre when moved. Take ramekins out of water bath and let crème brûlées cool completely. Refrigerate for several hours or overnight.
- Just before serving, evenly sprinkle tops of the cold crème brûlées with remaining 4 tsp granulated sugar and, using a kitchen torch, caramelize sugar, slowly moving torch flame back and forth across the surface of sugar. Serve immediately.
Maître Chocolatier Tip
Chocolate is delicate and burns easily. That’s why it’s important to add the hot cream to cold, chopped chocolate instead of trying to melt it directly on the stove.