Earl Grey Crème Brûlée

Makes 4 servings in 6-ounce ramekins

Ingredients

• 2 bags of Earl Grey tea
• 2 cups cream
• 1 teaspoon vanilla extract
• 5 egg yolks
• 1/2 cup sugar (plus 4 teaspoons for bruleeing at the end)
• pinch of salt

1. Preheat the oven to 325 degrees.
2. Set a kettle of water on to boil (this is for the water bath, NOT the tea).
3. In a small saucepan, heat the tea bags in the cream with the vanilla and bring to a simmer. Let it steep off the heat for 5 minutes. Throw away the tea bags.
4. In a medium bowl, whisk the eggs with the sugar and a pinch of salt. Slowly pour the cream into the egg mixture 1/4 cup at a time, whisking constantly until the mixture is light and all the cream is incorporated.
5. Pour the mixture evenly into 4 6-ounce ramekins, set them in a rimmed baking dish, and pour the boiling water from the kettle into the baking dish about halfway up, making sure not to get any water in the ramekins.
6. Bake for 45 minutes. The custard will be a little loose and shaky still, but don’t worry. It’ll set up. 
7. Carefully remove the ramekins from the water bath and let them cool for 15 minutes on the counter.
8. Place the ramekins in the fridge for at least 2 hours and as long as overnight.
9. When you’re ready to serve, sprinkle a teaspoon of sugar onto the top of each ramekin and torch it or place it under a broiler for about 1-2 minutes to burn (or brûlée) the sugar. Watch it carefully as it burns quickly!!!