London Fog Crème Brûlée

London Fog Crème Brûlée


There is more to our micro ground tea than meets the eye! 

Today we baked the London Fog Crème Brûlée and would love to share how we made it with you!

We are finding creative and tasty ways to enjoy our products! Enjoy this easy and delicious crème brûlée recipe with your friends and family this coming holiday!


Prep: 15 min
Inactive: 1 - 2 hours (cooling and refrigeration period)
Cook: 1 hr
Yield: 4 servings
  • 2 cups heavy or light cream, half-and-half or whipping cream
  • 5 large egg yolks
  • ½ cup sugar (or more for topping)

1 Preheat the oven to 325 degrees F. Bring a small kettle or pot of water to a boil (You’ll need hot water to pour into the baking sheet for the water bath).

2 Whisk the egg yolks and set aside. 

3 Heat the heavy cream in a medium saucepan or small pot over medium heat. As soon as it begins to simmer, turn heat to low and add 2 tablespoons of Old Growth Beverage's Micro Ground London Fog tea and mix (you can always add more if you want it sweeter and a stronger taste). 

4 In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream. Be sure to keep those egg yolks moving so they don’t scramble or else you’ll get a lumpy custard. 

5 Place ramekins in a medium to large baking pan (depending on the size of your ramekins). Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. CAUTION: The baking pan will be hot, so use an oven mitt to carefully transfer the pan to the oven.

6 Bake until the edges are set and the centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. But just to be safe, begin checking them at 30 minutes. 

7  Using an oven mitt, remove the pan from the oven then place the ramekins on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 2 hours and up to 2 days before topping. 

8  Using the granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve! (If you don’t have a torch, you can also use the oven on broil but it won’t caramelize as evenly.)


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