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Skinny Earl Grey Creme Brulee - homemadehome.com Bring a little high tea class to your next dessert! And make it SKINNY! See how we made it taste great and better for your waistline!

Skinny Earl Grey Creme Brulee

  • Author: Megan Keno
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: French

Description

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.


Ingredients

Units Scale
  • 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

Instructions

  1. Adjust your oven rack to the middle position and heat oven to 300 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Once the eggs are tempered, whisk the whole thing into hot milk mixture.
  6. 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.
  7. Bring 2 quarts of water to a boil.
  8. Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes.
  9. 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.
  10. Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.
  11. 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.