London Fog Crème Brûlée

Servings: 6 portions
Difficulty: Medium
Preparation time: 3-4 hours, including refrigeration

Ingredients

• 1 cup of water
• 3 tablespoons of earl grey tea leaves (or about 3-4 tea pouches)
• 3 egg yolks
• 1 large egg
• 1/4 cup of honey
• 1 cups of milk
• 1 vanilla bean
• Sugar

Preparation

1. Preheat oven at 325F.
2. Steep earl grey tea in hot water for 6-8 minutes, and strain tea leaves. Let cool.
3. In a large bowl, stir together egg, egg yolks and honey until the consistency is smooth.
4. Add milk, cooled tea and vanilla bean seeds, and stir.
5. Transfer mixture into 6-8 small ramequins. Place the ramequins into a roasting pan, and fill the roasting pan with hot water until the level reaches half way up the sides of the ramequins.
6. Bake in the oven for 40 minutes or until the crème brûlée is set.
7. Remove the ramequins and let cool in the refrigerator for at least 2 hours.
8. Sprinkle 1/2 – 1 teaspoon of sugar on each crème brûlée, and melt the sugar using a torch. Serve and enjoy!