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Tea and Lemon Creme Brulee

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“I am always playing around with tea... after making chai one day, this just seemed like a natural progression and worth a try. It's a treat and is perfect with a cup of tea at a lady's lunch or shower. Cook time includes chill time.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. Boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
  3. Strain, rinse under cold water, then finely chop the zest.
  4. Evenly distribute the chopped zest in 6 1/2 cup ramekins.
  5. Place milk and tea bags in a saucepan.
  6. If using vanilla bean, place it in the liquid now.
  7. Bring milk to the boil.
  8. Remove from the heat.
  9. Place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
  10. Pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
  11. Scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
  12. If using vanilla extract, add it now.
  13. Divide the mixture among the prepared ramekins, over the chopped zest.
  14. Place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
  15. Carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
  16. Remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
  17. Preheat the broiler about 15 minutes before you are ready to serve the Creme Brulee.
  18. Lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
  19. Cool for 1 minute on the counter, then serve.

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