Earl Grey Crème Brûlée Recipe

Position a rack in the middle of the oven and preheat to 350°F (180°C).

In a small saucepan, bring the cream and milk to a full boil. Remove from heat, add teabags, cover and infuse 20 minutes.

Remove and discard teabags and reheat the mixture.

In a kettle, bring 3 cups (750 mL) of water to a full boil for a bain-marie to cook the crème brûlée.

In a bowl, mix egg yolks and sugar.

Gradually temper in the cream by adding it in a thin stream while whisking.

Using a ladle, pour the mixture into 4 1-cup (250 mL) ramekins. Use a spoon to skim off any foam that forms on the surface.

Place in an ovenproof pan just large enough to contain the 4 ramekins.

Pour boiling water into the pan, halfway up the sides of the ramekins. Bake 25 minutes or until the custards are just set in the middle.

Remove from oven and cool 15 minutes before removing from the bain-marie.  Refrigerate at least 4 hours.

A few minutes before serving, sprinkle evenly with sugar and caramelize well with a kitchen blowtorch.

Serve promptly.