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.
- 1 Vanilla Bean, halved and scraped of seeds and reserved
- 2 cups Half and Half
- 1 1/2 cup Milk
- 1/4 cup Sugar
- 1/2 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.