Chocolate Earl Grey Crème Brûlée Recipe (2024)

Please New York Times stop calling for the use of plastic wrap in your recipes. The disconnect between your reporting on the devastation of our oceans and rivers by plastic pollution and your food section is astounding. Please correct your recipes and recommend parchment paper or some other non-polluting substance.

Karen,I would suggest you try Mark Bittman’s Vegan Chocolate Pudding with Cinnamon and Chile. It’s delicious!

We don’t have a kitchen torch but we do have a propane plumber’s torch. Same idea just a little more industrial and easier to control than a broiler.

While I don't disagree with you at all, what they really should be calling for is eliminating liquid soaps which are mostly water and always delivered in much thicker plastic (you can use a huge amount of plastic wrap before you get to one washing machine bottle), preserving left-overs in plastic, when glass makes a better source and can be used to reheat the dish, etc. You are right, but I think we need to push harder on higher priorities.

Made this yesterday and was overall happy with the outcome. The earl grey flavor for me was really subtle with the chocolate, more of a floral aftertaste. I do not have ramekins so I used two holes of my jumbo muffin tin and sat it in the water filled baking dish. I also do not have a blowtorch so I used the oven broiler. Rather than plastic wrap, I just covered the tins in the fridge with a silpat mat.

24 mins. is probably too little time. Most other recipes call for the creme brulee to cook in the oven for 30 - 45 mins. Some even go up to an hour and use 4 - 6 oz ramekins, not 8 oz. In addition, they usually do it at 325 degrees, not 300. (The reduction in temp. might have to do with the addition of the chocolate though). Lastly, other recipes usually tell you to whisk or beat the sugar and egg yolks together until they just start to lighten in color. This recipes does not. Maybe try that :)

@Karen — Just Egg is made from chickpea (aquafaba) and behaves like egg whites, not yolks. The yolks in this dish serve as both thickener and emulsifier. Good news is chocolate usually has an emulsifier already. For a vegan thickener, you can try cashew.For this recipe, I’d steep the tea in water or cream (if you just want want to omit the yolks) then blend it with 3/4 cup dried cashews with tea. Proceed with step 3, then skip step 4 (though do strain it). You should end with a luscious cream.

Karen, the egg yolks are essentially the thickening agent so you could use cornstarch to thicken the custard instead. I don’t have experience with the egg substitute you mention

Could this be made without the chocolate?

My whole family loves this recipe but we feel like we need to use more tea than the recipe calls for.

This recipe is PERFECT for chocolate addicts. Don’t change a thing. So satisfying, so delicious.

not worth making if you like bergamot like me. it is way too subtle. Give me a classic creme brulee every time!

Made this today following the directions as written.Flavor is excellent, and will make this again with the following modifications: Bake time and temperature didn’t work for me. Needed 35 min at 300 to set. Will increase temperature next time.Place eggs yolks at room tempThe chocolate should be melted rather than chopped. Will microwave next time in 30 second intervals until soft prior to adding

I’ve made this over the weekend and was really pleased without the result. More importantly my wife loved it as well.There’s one thing to note. After tasting the cream I thought of adding a complementary flavour to the bergamot in the Earl Grey tea, 1.5 tsp vanilla extract. I think rum extract would have also worked. Next time I make it I will probably use 3 bags of tea, the bergamot aroma could use a little bit of bolstering.

Recipe calls for two 8 ounce ramekins but only makes one 8 ounce serving.

Amount worked great for 4 - 6 oz. ramekins. Added an extra teaspoon of tea and a 1 inch chopped chunk of ginger to steep. Left ginger in entirely of simmer. Definite earl grey notes and added depth with ginger. Cooked longer due to comments but 30ish minutes was a bit too long. “Center jiggle” can extend closer to edge I think? Delicious regardless. Just a bit firm along base.

So good. Thick. Rich. Creamy. No hint of curdling. Subtle Earl Grey (I used 2 generous tsp loose tea) flavor. Wrestled a bit with a propane torch but got it to work. Best valentines dessert in a long time.

These have a very dark chocolate taste. I used extra-bergamont tea, so the flavor really came through.

Could this be made without the chocolate?

Made this today. Delicious- but they were thin. Had them in the oven for 24 minutes. I followed the recipe to a tea. Any suggestions?

Made this yesterday and was overall happy with the outcome. The earl grey flavor for me was really subtle with the chocolate, more of a floral aftertaste. I do not have ramekins so I used two holes of my jumbo muffin tin and sat it in the water filled baking dish. I also do not have a blowtorch so I used the oven broiler. Rather than plastic wrap, I just covered the tins in the fridge with a silpat mat.

I only had dark chocolate chips on hand, and did not strain, but otherwise followed the recipe. Super yummy and easy.

Can I leave the tea out, use an herbal tea, or substitute water with an extract? In other words, does the tea have anything in it that is necessary to the recipe's success?

In general, custards made with yolks alone tend to be richer but looser in texture those that include whole eggs, because the egg whites contribute protein, which means more firmness (I think). But I haven’t made this recipe, so I can’t say for sure.