london
fog
creme
brûlée
ingredients
2c heavy cream
1tsp vanilla paste
1 pinch of salt
2 earl grey tea bags
5 egg yolks
1/2c cane sugar, plus more for topping
yield: 4 servings
active time: 1 hour
passive time: 4 hours
course: dessert
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a silky vanilla custard infused with the flavors of earl grey tea
process
1. Fill a baking dish with enough water to submerge your ramekins halfway. Place the baking dish in the oven and preheat to 375°F.
2. Remove the eggs from the refrigerator and allow them to come to room temperature.
3. In a saucepan, combine the cream, salt, vanilla, and tea bags. Set over medium-high heat and scald—just until small bubbles begin to form around the edges. Do not let it boil. Remove from heat and steep for 15 minutes, then discard the tea bags.
4. Meanwhile, whisk together the egg yolks and sugar until the mixture becomes pale yellow. Slowly temper the warm cream into the yolks, whisking constantly.
5. Evenly distribute the custard mixture into the ramekins. Gently tap them on the counter to release any air bubbles.
6. Carefully place the ramekins in the hot water bath and bake for 30–40 minutes. Larger ramekins may require more time.
7. The custards are done when the edges are set but the centers still have a slight wobble, or when they reach an internal temperature of 170°F.
8. Remove the ramekins from the water bath and let cool at room temperature for up to 2 hours. Then transfer to the refrigerator to chill completely, about 2 more hours or up to two days.
9. When ready to serve, sprinkle a thin, even layer of sugar over the top of each custard. Use a blowtorch to melt the sugar, moving the flame constantly to avoid burning. Continue until the sugar is caramelized, then allow it to harden.
10. Alternatively, set your broiler to high. Place the ramekins on a baking sheet on the top rack and broil for 1–3 minutes, watching closely and rotating as needed to evenly melt and caramelize the sugar.
Two of my favorite things in the world come together to create one beautiful dessert: a London Fog crème brûlée. The flavors perfectly mimic a really good London Fog, and the smooth, creamy custard beneath the caramelized sugar crust is exactly what you want out of a crème brûlée. If I’m out to eat and there’s crème brûlée on the menu, I will not be skipping dessert—because in my mind, it truly is the perfect dessert. It’s just sweet enough, and it’s light enough to enjoy no matter how full you are from your entrée. Not to mention the endless possibilities of flavors that can be infused into it.
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When I was in culinary school, vanilla paste was what we had available. I had never used it before, but I quickly realized it’s far superior—at least in my eyes—to vanilla extract. It just tastes more pure, and I love being able to see the specks of vanilla in the dishes I create with it. They say vanilla paste has a slightly more intense flavor than extract, which I’m not entirely sure is true. I don’t think the flavor is stronger—I just think the paste tastes more like real vanilla than extract does. If you don’t have vanilla paste (and if I haven’t convinced you to buy it), feel free to substitute vanilla extract using the same amount listed in the recipe. If you have whole vanilla beans, they certainly wouldn’t be wasted on this recipe either.
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Now, I’m a big fan of cane sugar—I use it in almost all desserts in place of granulated sugar. I appreciate that it’s less processed and therefore retains a bit of that molasses flavor, which is perfect for the sugar topping on crème brûlée. The only places I wouldn’t use cane sugar are in icings or something delicate like meringues.
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Skip the tea bags and make a classic vanilla crème brûlée, or use your favorite tea in place of Earl Grey. But if you love a good London Fog, you’ll love this recipe—I promise.
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Thank you so much for reading! Enjoy!​