A delicious, divine and delicate dessert•
Posted on February 18 2020
To celebrate the launch of our bakeware on Amazon, we teamed up with the very clever Marcella of Modest Marce @modestmarce who was able to showcase our mini tart pans to perfection with this delicious, divine and delicate dessert.
The subtle earl grey flavor with a slight citrus tang make these beautiful individual desserts an ideal choice for a dinner party, lunch with friends or even just a weeknight treat for someone special.
If you love a delicate (yet flavorful) dessert, we're sure you're going to adore these!
And if you do happen to give them a go, please let us know how you went in the comments, or tag us on instagram.
Earl grey & citrus creme brulee
- 2 cups heavy cream
- 1 tablespoon loose leaf earl grey tea (or two tea bags)
- 5 large egg yolks, room temperature
- 1/2 cup granulates (caster) sugar, plus more for topping
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon orange zest
- 1/8 teaspoon fine salt
- fresh blueberries, for topping
- sliced blood orange, for topping
Preheat oven to 300F / 150C. Bring a large pot of water to a boil. Place four mini fluted tart dishes on a large baking pan.
In a saucepan over medium heat add the cream and tea. Bring to a simmer and remove from heat. Let stand for 10 minutes to allow the tea to steep.
In a separate mixing bowl vigorously whisk the yolks, sugar, vanilla, orange zest and salt until creamy (about 2 minutes).
Continuing to whisk the yolks, slowly add in one cup of the cream mixture. Once the cream has been tempered, whisk in the remaining mixture.
Pour mixture through a fine mesh sieve into a large measuring cup.
Evenly divide the mixture among four tart dishes (or six small ramekins) and carefully pour the water halfway up the sides.
Bake for 35-40 minutes, until the custard has a slight jiggle in the centre.
Carefully remove the custard from the water bath and transfer to a cool baking sheet. Refrigerate for a minimum of two hours.
When ready to serve sprinkle with sugar and let stand for 15 minutes at room temperature. Using a blow torch, melt the sugar to form a crispy top. Top with fruit and enjoy!
NOTE: If you don't have a torch available simply use the oven broiler/grill to warm the sugar.Watch it very closely to ensure it doesn't burn!
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