Earl Grey Creme Brûlée 法式伯爵茶焦糖燉蛋

A fancy French dessert that many people love – Creme Brûlée, to crack the caramel on top is the best of this dessert for me, haha! But of course, the creamy, smooth custard is so yummy too!

This dessert is super easy to make, the best thing is, you can make ahead the day before and you can serve when your guests come. The best part is to use the blow torch to caramelise the sugar, but if you don’t have a blow torch, you can just put the pudding at the top shelve of the oven, closer to the grill and you can still make the delicious caramel. Enjoy!

非常美味的法式甜品－烤布蕾/ 焦糖燉蛋Creme Brulee，上面是一層厚厚的焦糖，下面是香濃幼滑的燉蛋，超好味！這個甜品非常適合招待客人，前一天做好，放入雪櫃，享用前再做上面的焦糖，超簡單！

這次加入伯爵茶，濃濃的紅茶香，實在難以抗拒！做法超簡單，高貴的法式甜品在家也可輕鬆做到！一定要試試！

Put milk, cream and earl grey tea bags in a pot, cook under medium low heat until bubbles around the edge. Remove from heat and take out the tea bags.

In a large bowl, beat the egg yolks and sugar until pale. Then pour the cream mixture into the beaten eggs, keep stirring.

Pour the mixture into a ramekin with a sieve. Remove the bubbles on top. Put the ramekins in a big baking tray.

Pour around 1/3 high water into baking tray. Pop in preheated oven at 160C, bake for 30-35 minutes. Until wobble in the middle like jelly.

Let it cool completely then chill in fridge for at least 4 hours.

Sprinkle sugar on top of the pudding, then melt the sugar with blow torch. Let it set for 5 minutes . You can also put the pudding at the top shelve of the oven until the sugar melted.

*this recipe can make 4 puddings (200ml)

將牛奶、淡忌廉和伯爵茶茶包放入煲內，用小火煮滾(周邊有氣泡便可），離火，拿出茶包。

在大碗內，打發蛋黃和糖，至淡黃色. 將牛奶液倒入蛋液內，一邊倒一邊攪拌均勻

將容器放入一個大盤內，然後用篩，將液體倒入容器內，撇走氣泡. 加入熱水，倒至容器的1/3，放入已預熱160度C焗爐，焗約30-35分鐘，表面凝固，輕力搖晃下會微盪即可

拿出來完全待涼後，放入冰箱最少4個小時.

在燉蛋表面平均灑上砂糖，然後用火槍將糖燒成糖衣，然後待5分鐘，糖就會變硬
*如沒有火槍，也可以將燉蛋放入焗爐最高一層(最近發熱線)，至糖溶化即成！

*這個食譜可做4個(200ml) 燉蛋

Print

Earl Grey Creme Brûlée

Prep Time

30 mins

Cook Time

30 mins

 

Course: Dessert

Cuisine: French

Keyword: baking

Servings: 4

Ingredients

• 300 ml whipping cream/ double cream
• 100 ml milk
• 3 -4 earl grey teabags
• 4 egg yolks
• 40 g sugar

Instructions

1. 
   Put milk, cream and earl grey tea bags in a pot, cook under medium low heat until bubbles around the edge. Remove from heat and take out the tea bags.

2. In a large bowl, beat the egg yolks and sugar until pale. Then pour the cream mixture into the beaten eggs, keep stirring.

3. Pour the mixture into a ramekin with a sieve. Remove the bubbles on top. Put the ramekins in a big baking tray.

4. Pour around 1/3 high water into baking tray. Pop in preheated oven at 160C, bake for 30-35 minutes. Until wobble in the middle like jelly.

5. Let it cool completely then chill in fridge for at least 4 hours.

6. Sprinkle sugar on top of the pudding, then melt the sugar with blow torch. Let it set for 5 minutes . You can also put the pudding at the top shelve of the oven until the sugar melted.