Earl Grey Crème Brûlée with Blackberry-Basil Compote

By Benjamin Moore Eubank

A dark, fog-lit custard dessert: Earl Grey-infused crème brûlée under a cracked sugar shell, paired with a deep purple blackberry and basil compote that pools like shadow around the light.

Yield: 4 servings · Prep: 25 min · Cook: 45 min · Total: 70 min

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons loose-leaf Earl Grey tea
• 4 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar
• 4 tablespoons granulated sugar (for brûlée topping)
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blackberries
• 1 teaspoon lemon juice
• 4 leaves, torn fresh basil
• 4 sprigs fresh basil, for garnish

Steps

1. Preheat oven to 325°F and set four 6-ounce ramekins in a deep baking dish.
2. Heat the heavy cream and whole milk in a saucepan until steaming but not boiling, then remove from heat.
3. Stir in the loose-leaf Earl Grey tea, cover, and let steep for 10 minutes, then strain out the leaves and discard.
4. In a bowl, whisk the egg yolks with the granulated sugar until pale.
5. Slowly whisk the warm tea-infused cream into the egg mixture, adding it in a thin stream to avoid scrambling the eggs.
6. Stir in the vanilla extract, then strain the custard once more through a fine sieve for a silky texture.
7. Divide the custard evenly among the ramekins and place the baking dish in the oven.
8. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
9. Bake for 35 to 45 minutes, until the edges are set but the centers still jiggle slightly, then chill for at least 2 hours.
10. While the custards chill, combine the blackberries, sugar, and lemon juice in a small saucepan over medium heat.
11. Simmer for 8 to 10 minutes, mashing some berries with a spoon, until thickened into a loose jammy compote.
12. Remove from heat, stir in the torn basil leaves, and let cool to room temperature.
13. Just before serving, sprinkle an even layer of sugar over each chilled custard and caramelize with a kitchen torch or under a hot broiler until deep amber and crackling.
14. Spoon the blackberry-basil compote alongside or over each brûlée and garnish with a small basil sprig.