Earl Grey Chocolate Crème Brûlée
Lindt EXCELLENCE Ecuador 75% Cacao Dark Chocolate Bar, 100 Grams
- 1½ cups (375 mL) 35% whipping cream
- ½ cup (125 mL) 3.25% milk
- ¼ cup (60 mL) granulated sugar + 4 tsp (20 mL) granulated sugar
- 3 tbsp (45 mL) loose-leaf Earl Grey tea
- 1 bar (100g) Lindt Excellence Ecuador 75% Cacao Dark Chocolate
- 4 large egg yolks
Lindt Chocolate In This Recipe
Preheat oven to 325ºF (160°C).
In a medium saucepan on medium-high, heat cream, milk and sugar together. Stir in tea, then take saucepan off heat and let mixture steep for 10 minutes.
Strain the tea and milk mixture into a bowl, clean saucepan, then pour it back into the saucepan. Heat until hot and steamy, then pour it over chopped chocolate in a medium heatproof bowl. Let mixture stand for 1 minute, then stir to melt chocolate. Whisk in egg yolks.
Place 4 ramekins in a 9-inch (23cm) brownie pan. Divide chocolate custard between the 4 ramekins. Pour boiling water carefully into pan until water reaches halfway up sides of ramekins.
Bake crème brûlées for about 45 minutes, until set but still jiggling a little in centre when moved. Take ramekins out of water bath and let crème brûlées cool completely. Refrigerate for several hours or overnight.
Just before serving, evenly sprinkle tops of the cold crème brûlées with remaining 4 tsp granulated sugar and, using a kitchen torch, caramelize sugar, slowly moving torch flame back and forth across the surface of sugar. Serve immediately.
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