Earl Grey Brûlée Recipe
Created by Lead Pastry Chef Miki Kaiju, this delightful Mother’s Day exclusive is crafted with aromatic earl grey blue star-infused custard, decadent salted honey lavender chantilly, kinako crumble, and served with fresh seasonal berries.
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Ingredients
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Custard
Salted Honey Lavender Chantilly
Kinako Crumble
Fresh Seasonal Berries
Method
Custard Preparation
Infuse Milk and Cream
In a saucepan, combine the whole milk, heavy cream, and Earl Grey tea leaves. Heat over medium heat until just simmering. Remove from heat and let steep for 10 minutes.
Make Custard Mixture
Whisk together egg yolks, granulated sugar, and vanilla extract in a bowl until smooth. Gradually strain the infused milk and cream mixture into the egg mixture, whisking constantly.
Chantilly Preparation
Whip the Cream
In a mixing bowl, combine heavy cream, honey, dried lavender, and sea salt. Whip until soft peaks form. Refrigerate until ready to serve.
Kinako Crumble Preparation
Make Crumble
In a bowl, mix kinako, butter, brown sugar, and salt until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden. Let cool.
