- 30 ml loose Earl Grey tea leaves (or 3 tea bags)
- 120 ml cold water
- 315 ml half-and-half or light cream
- 45 ml Grade A pure maple syrup from Canada
- 4 egg yolks
- 45 ml maple sugar
- Garnish: Orange slices, blueberries, raspberries and mint leaves
- Preheat oven to 300°F. Bring a kettle or pot of water to a boil. Place four 5-ounce baking dishes or ramekins in a metal baking pan; set aside.
- In a small saucepan, bring water to a light boil; add tea leaves, turn off heat and allow to steep 5 minutes.
- Strain the tea and discard leaves or bags. In a medium saucepan, stir the tea, half-and-half and maple syrup. Cook on low until warm (105°F).
- Meanwhile, whisk egg yolks in a large bowl. Whisk 1 tablespoon of the warm tea mixture into the egg yolks; whisk in another 2 tablespoons, then gradually whisk in remaining tea mixture.
- Divide evenly into the four baking dishes. Place custards, still in the baking pan, in the oven; add enough boiling water to the baking pan to come halfway up the sides of the dishes. Bake just until set, 25-30 minutes.
- Use tongs to remove dishes from pan. Place on wire rack to cool 1 hour. Cover with plastic wrap and refrigerate 2 hours (up to 24 hours) to chill thoroughly.
- Sprinkle about 2 teaspoons maple sugar in an even layer on top of each of the cold custards; broil 3 inches from heat until sugar bubbles and turns amber, 3 to 5 minutes. Garnish with mint leaves and fruit; serve immediately.
While you wait for April showers to bring May flowers, kick back and relax with this soothing maple tea brûlée. A healthier sibling of crème brûlée, this recipe combines awakening spring flavors with comforting warmth. Garnish this light dessert with oranges and fresh seasonal berries for a unique twist. This recipe makes four servings, so don’t forget to share.