Name: Earl Grey Creme Brulee Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French-inspired
Ingredients: 1 pie crust (Mi-del chocolate gluten free); 1 vanilla bean (or 2 teaspoons vanilla paste or vanilla extract); 2 cups heavy whipping cream (35%); 2 tablespoons Earl Grey tea (optional); 5 large egg yolks; ½ cup granulated sugar; ⅛ teaspoon sea salt; 3 tablespoons granulated sugar; Fresh berries (for decoration and serving)

There’s something truly magical about the flaky crunch of a caramelized sugar topping paired with a silky smooth custard infused with the subtle citrusy notes of bergamot. That’s exactly what the Earl Grey Creme Brulee Pie Recipe is all about—a delightful twist on a classic custard pie that’s as elegant as it is comforting.

The image shows a pie with three visible layers: the bottom layer is dark brown and crumbly like a cookie crust; the middle layer is thick and creamy, light beige in color; the top layer is golden brown and caramelized, with a shiny, slightly burnt surface texture. Fresh strawberries, halved, and whole blueberries decorate the edge of the pie, arranged neatly on top. The pie sits on a white ceramic dish with handles, placed on a white marbled surface. In the background, there is a white container filled with more strawberries and blueberries on a white cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Earl Grey Creme Brulee Pie Recipe
Top Tip
How to Serve Earl Grey Creme Brulee Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Earl Grey Creme Brulee Pie Recipe

Why You'll Love This Recipe

From the very first bite, this pie won me over with the subtle Earl Grey tea infusion and the satisfying crack of the brûlée crust. It’s an easy recipe that feels fancy enough for guests but simple enough to make any day special.

Unique Flavor Combination: The Earl Grey tea adds a delicate, floral citrus note that perfectly complements the rich custard.
Textural Delight: A crunchy caramelized sugar top contrasts beautifully with the creamy filling.
Simple Yet Elegant: You don’t need fancy skills—just some patience and love for a wonderfully impressive dessert.
Perfect for Any Occasion: Whether it’s brunch, dessert after dinner, or a tea party centerpiece, it never disappoints.

Ingredients & Why They Work

Every ingredient in this Earl Grey Creme Brulee Pie Recipe plays a crucial role, balancing flavors and textures. Here’s what you’ll need and why each one shines in the final pie.

Flat lay of a fresh whole vanilla bean pod sliced open showing the seeds inside, a small pile of loose Earl Grey tea leaves, a simple white ceramic bowl filled with heavy whipping cream, five large whole uncracked brown eggs neatly arranged, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with fine sea salt, a whole chocolate pie crust on a plain white ceramic plate, and a small pile of fresh mixed berries including blueberries, raspberries, and blackberries — all ingredients looking fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vanilla Bean (or Vanilla Paste): Adds warm, sweet undertones that deepen the custard’s flavor; fresh vanilla beans have those tiny seeds that deliver amazing aroma.
Heavy Whipping Cream: The backbone of the custard’s richness, cream ensures the custard stays silky and luscious.
Earl Grey Tea: This is what makes the pie unforgettable—a fragrant tea with hints of bergamot that adds subtle citrus and floral notes.
Egg Yolks: These thicken the custard and give that signature creamy texture that custards are famous for.
Granulated Sugar: Sweetens the custard and, on top, becomes the crispy brûlée crust everyone loves.
Sea Salt: Just a pinch enhances all the flavors without tasting salty—balances sweetness beautifully.
Pie Crust: I like using a chocolate gluten-free crust to add a different dimension of flavor and texture, but a classic buttery crust works great too.
Fresh Berries: For a fresh, tangy contrast when serving; they brighten the whole dessert.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Earl Grey Creme Brulee Pie Recipe is how easy it is to tweak to your taste or dietary needs. I often experiment with toppings or crusts to suit whatever mood I’m in or ingredients I have on hand.

Variation: Once, I swapped the chocolate crust for a classic graham cracker crust and added a sprinkle of crushed lavender on top for a floral twist—loved how it smelled and tasted!
Dairy-Free Option: You can make this with coconut cream instead of heavy cream to accommodate dairy sensitivities, but the texture will be a bit different—still delicious.
Tea Intensity: Adjust the amount of Earl Grey tea leaves depending on how strong you want that bergamot flavor—start with 1 tablespoon if you prefer something subtler.

Step-by-Step: How I Make Earl Grey Creme Brulee Pie Recipe

A single slice of cheesecake sits on a white marbled surface, showing two main layers: a thick, creamy pale yellow top layer with a caramelized brown sugar crust, and a dense, dark chocolate crumb base layer. Around the slice, there are scattered crumbs, a small silver dessert spoon with some cream on it, and blurred fresh berries in the background including whole blueberries and a mix of whole and sliced strawberries. The scene is softly lit, bringing out the contrast between the creamy top and rich base of the slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Infuse the Cream with Vanilla and Earl Grey

Slice open the vanilla bean pod and scrape out those flavorful seeds—that little step makes a big difference. Add both the seeds and pod to a saucepan with the cream and loose Earl Grey tea leaves. Warm over medium-low heat until the cream is steaming but not boiling. Taking it off the heat, let it steep for a full 10 minutes to really soak up all those lovely flavors. I find the 10-minute steep time is a sweet spot for flavor without bitterness from over-steeping.

Step 2: Whisk the Egg Yolks, Sugar & Salt

While the cream is steeping, gently whisk together the egg yolks, sugar, and sea salt until just combined. Don't let it foam up; you want a smooth blend rather than airy—this helps the texture of your custard stay silky and dense.

Step 3: Combine Cream and Egg Mixture

Remove the vanilla pod and strain out the tea leaves carefully so no bits move into your custard. Slowly pour a little of the warm cream into your yolk mix at a time, whisking constantly to temper the eggs and keep them from scrambling. Gradually add the rest of the cream while whisking—this slow addition is crucial for silky smooth custard.

Step 4: Bake the Pie

Place your prepared pie crust on a baking tray to catch any drips, then pour in the custard mixture. If you're using a crumb-based crust like I did with the chocolate one, try pouring the custard over a spatula to avoid disturbing that delicate crust. Bake at 325°F (165°C) for 30-35 minutes. The center should jiggle slightly but not be liquid—think of that cushy "jello" wobble. This is a sign your custard is perfectly set.

Step 5: Chill and Brûlée

Let your pie cool to room temperature, then chill it in the fridge for about 3 hours so it’s fully set and firm. When ready to serve, sprinkle a generous layer of granulated sugar over the top. Pop the pie under a broiler or use a kitchen torch to caramelize the sugar topping—watch carefully! It only takes 1-2 minutes and can burn quickly. After caramelizing, I always put the pie in the freezer for 15 minutes—this helps firm up the sugar shell and cool down the middle for easier slicing.

Step 6: Serve with Fresh Berries

Break the sugar top gently with the back of a spoon—it shatters delightfully—and serve alongside fresh berries. The berries add just the right hint of tart freshness against the rich, creamy pie.

Top Tip

I’ve made this pie more times than I can count, and a few tricks really help nail it every time. You want to enjoy the process as much as the final dish, so here are my favorite pointers.

Gentle Tempering: Always add the hot cream slowly into the eggs while whisking to avoid scrambling; it makes a massive difference in custard texture.
Watch the Broil: Caramelizing the sugar happens fast—keep the oven light on and stay right there so it never burns.
Steep Time: Stick to about 10 minutes for steeping the Earl Grey in cream; longer can bring bitterness, shorter means less flavor.
Rest Before Slicing: Cooling the pie and freezing briefly after brûlée keeps slices clean and the topping crisp.

How to Serve Earl Grey Creme Brulee Pie Recipe

Earl Grey Creme Brulee - Serving Suggestion

Garnishes

I usually garnish this pie with fresh mixed berries like raspberries, blackberries, and blueberries because their tartness cuts through the richness perfectly. Sometimes I toss a few edible flowers on top for an extra pretty presentation that wows guests.

Side Dishes

This Earl Grey Creme Brulee Pie Recipe shines best as a stand-alone dessert, but I like pairing it with a light green salad or a simple cheese board for a tea party. If it’s brunch, some fresh scones and clotted cream alongside a pot of hot Earl Grey tea is just divine.

Creative Ways to Present

For special occasions, I’ve served this pie with a drizzle of homemade berry coulis around each slice and a small sprig of mint. On slower days, individual cream brûlée pies in mini tart pans make adorable party favors or personal desserts.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, I keep leftover pie tightly covered with plastic wrap or in an airtight container in the fridge. It stays fresh for about 3-4 days, though honestly, it rarely lasts that long around here!

Freezing

I have frozen slices wrapped tightly in foil and plastic wrap before, but the texture softens a bit upon thawing. If you plan to freeze, I recommend thawing slowly in the fridge overnight and adding fresh sugar to brûlée just before serving.

Reheating

Since the custard is best served chilled, I don’t reheat this pie. If you want a warm sugar crust, quickly broil just the top again for a few seconds rather than warming the whole pie.

Frequently Asked Questions:

Can I use Earl Grey tea bags instead of loose leaves?

Yes! You can absolutely use Earl Grey tea bags. Just be sure to steep the bag long enough (about 10 minutes) in the hot cream to get the full flavor out, and squeeze it well before removing to capture all that bergamot goodness.

What if I don’t have a broiler or kitchen torch for caramelizing the sugar?

If you don’t have a broiler or torch, you can sprinkle the sugar on top and carefully caramelize it on a stove-top in a metal pan using a small flame or use a pan to gently melt the sugar, although this method is trickier and might not give that signature crispy top.

Can I make this pie dairy-free or vegan?

For a dairy-free version, substituting heavy cream with full-fat coconut cream works well, although the flavor will shift slightly. Vegan versions are more challenging because egg yolks are essential for setting the custard; a vegan custard base would require a different technique and ingredients.

How do I know when the custard is fully baked without overcooking?

Look for the center to be set but still slightly jiggly—like jello that wiggles but doesn’t appear liquid. It will continue to set as it cools, so pulling it out before it looks completely firm prevents cracking or curdling.

Final Thoughts

This Earl Grey Creme Brulee Pie Recipe holds a special place in my dessert repertoire—not only for its unique flavor but for how it brings a bit of everyday elegance to the table. It’s the kind of recipe I love making to impress friends or just treat myself on a quiet weekend afternoon. I hope you enjoy creating it as much as I do and make it your own little tradition, whether for tea time, brunch, or dessert.