Bigelow "Constant Comment" Creme Brulee

"Constant Comment" Creme Brulee

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2 cups heavy cream
1 vanilla bean
4 Bigelow Constant Comment Tea Bags
6 egg yolks
1/3 cup sugar (superfine or baker's sugar)
3 tbsp. finely grated orange zest


Recipe submitted by Gwen Alley
Bigelow Recipe Contest 2011

Preheat oven to 300˚.   Place six 4 oz. ramekins in a baking pan and set aside.

In a saucepan, heat cream with vanilla bean and tea bags over medium-low heat to just under boiling and allow to brew for about 10 minutes.  Squeeze out the tea bags and discard.   Whisk egg yolks, 1/3 cup sugar, 2½ tbsp. of orange zest until smooth.  Whisk about 1/3 of the hot cream into the tea and egg mixture.  Return the mixture to the saucepan and whisk over low heat until it coats the back of a spoon.

Pour the custard into the ramekins.  Fill the baking pan with boiling water to half the height of the ramekins.  Bake until set, about 50 minutes.  Place the covered ramekins on a rack to cool in the refrigerator for about an hour until well chilled.  

Just before serving, blend the remaining orange zest with super fine sugar.  Shake 1 or 2 tsp. of the orange sugar evenly over the custards and caramelize with a torch by passing the flame lightly over the sugar until it melts and turns golden brown.  You can also caramelize the sugar under the broiler.  Place the ramekins on a baking sheet adjusted so that the surface of the custard is 4 to 6 inches from the broiler.  Broil until the sugar begins to bubble and clarifies to golden brown.  Watch carefully, you don't want to burn the sugar.

Nutritional Information:

"Constant Comment" Creme Brulee

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