A timeless French custard dessert with a twist! Earl Grey Crème Caramel infuses the classic silky-smooth flan with the gentle, citrusy essence of Earl Grey tea. The result is a melt-in-your-mouth custard topped with a shimmering layer of amber caramel. Light, fragrant, and wonderfully sophisticated.
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In a small saucepan over medium heat, combine sugar and water.
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Swirl (don’t stir) until the sugar dissolves and turns a deep amber color (about 7–10 minutes).
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Immediately pour the caramel into the bottom of six ramekins (4–6 oz each), tilting slightly to coat the base.
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Set aside to harden.
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In a saucepan, combine milk and cream.
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Heat gently until just simmering, then remove from heat.
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Add Earl Grey tea bags and let steep for 10 minutes.
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Squeeze tea bags and discard. Let the infused cream cool slightly.
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In a medium bowl, whisk together eggs, egg yolks, sugar, salt, and vanilla extract.
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Slowly pour the warm (not hot!) tea-infused milk into the egg mixture while whisking constantly to prevent curdling.
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Strain the custard through a fine mesh sieve for extra smoothness.
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Preheat oven to 325°F (160°C).
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Divide custard among the ramekins with caramel.
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Place ramekins in a deep baking dish. Pour hot water into the dish until halfway up the sides of the ramekins.
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Bake for 45–50 minutes, or until just set (slight jiggle in the center).
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Remove ramekins from water and let cool to room temperature.
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Refrigerate for at least 4 hours, ideally overnight.
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To serve, run a thin knife around the edge of each ramekin.
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Invert onto a dessert plate—the caramel will flow over the custard.
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Extra Fragrance? Add a strip of orange peel to the tea infusion.
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Lighter Version: Substitute half the cream for more milk.
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Presentation Tip: Serve with a shortbread cookie or candied citrus peel.
Ingredients
Directions
-
In a small saucepan over medium heat, combine sugar and water.
-
Swirl (don’t stir) until the sugar dissolves and turns a deep amber color (about 7–10 minutes).
-
Immediately pour the caramel into the bottom of six ramekins (4–6 oz each), tilting slightly to coat the base.
-
Set aside to harden.
-
In a saucepan, combine milk and cream.
-
Heat gently until just simmering, then remove from heat.
-
Add Earl Grey tea bags and let steep for 10 minutes.
-
Squeeze tea bags and discard. Let the infused cream cool slightly.
-
In a medium bowl, whisk together eggs, egg yolks, sugar, salt, and vanilla extract.
-
Slowly pour the warm (not hot!) tea-infused milk into the egg mixture while whisking constantly to prevent curdling.
-
Strain the custard through a fine mesh sieve for extra smoothness.
-
Preheat oven to 325°F (160°C).
-
Divide custard among the ramekins with caramel.
-
Place ramekins in a deep baking dish. Pour hot water into the dish until halfway up the sides of the ramekins.
-
Bake for 45–50 minutes, or until just set (slight jiggle in the center).
-
Remove ramekins from water and let cool to room temperature.
-
Refrigerate for at least 4 hours, ideally overnight.
-
To serve, run a thin knife around the edge of each ramekin.
-
Invert onto a dessert plate—the caramel will flow over the custard.
-
Extra Fragrance? Add a strip of orange peel to the tea infusion.
-
Lighter Version: Substitute half the cream for more milk.
-
Presentation Tip: Serve with a shortbread cookie or candied citrus peel.