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.
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.
6 servings