Lady Grey Creme Brulee: Getting that good juju back

Last week was a hot mess. Murphy’s Law was definitely in play, and oh boy did I feel it. After a rough week at work where I made the wrong cookies, dropped butter, grew frustrated with marshmallows, and messed up everything I could touch, I knew I needed a reset.

So I made creme brulee. I made a low carb lady grey creme brulee to get my juju back. Creme Brulees aren’t hard, but tricky. It’s important to keep temps level and using visual cues over timers. With a 60/40 chance of success, I made 4 creme brulees to reset. It’s important to make these waaaay ahead, because they need to cool for like 5 hours. It’s worth it though.


Lady Grey Creme Brulee-makes 4


2 cups heavy whipping cream

6 egg yolks

1/4 cup sweetener + 3T separately (I used Monkfruit original)

2 bags Lady Grey tea- cut open

Preheat oven to 325. Boil water in a kettle, put aside.

Whisk egg yolks with 1/4 cup sweetener until well mixed in a medium-ish bowl. Basically big enough to fit that plus 2 cups of cream. Simmer cream and tea bag innards on low until about to boil. Once simmered, whisk eggs and slowly add 1/4 cup of cream. Once well mixed, add more cream, continuously whisking. Once you have whisked the egg yolks with 1/2 the cream, add the yolks to the cream, and bring to a simmer, stirring continuously. At this point, I switched to a wooden spoon. There’s a specific temp to go for but I don’t remember, so instead, keep stirring until you reach napé, which is when you drag your finger across the back of the spoon, and the mix has thickened enough that it doesn’t fill it back in. Once it’s reached that point, pour mix into 4 molds, placing the filled molds onto a 9x13 cake pan. Pour the boiled water into the pan, 1/2 up the sides of the molds. Place pan into the oven, and bake for 20-30 minutes. Watch the molds, at the 20 minute mark move the pan a bit to see if they’re jiggly. Remove the pan from the oven when the molds are slightly jiggly in the center. Let cool in the water bath for one hour, then in the fridge for 4+ hours. When placing them in the fridge, cover the tops with cling wrap to prevent a crust.

To finish: remove cling wrap (duh), and shake 3T sweetener on one of the molds, covering the surface. Dump the sweetener onto a second mold and rotate to fully cover the mold, then repeat onto third and fourth. Resist the urge to add a thick layer of sweetener, it will melt but not caramelize. Flambe the creme brulees with a torch or broiler. Enjoy!