Name: Earl Grey Creme Brulee Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French-inspired
Ingredients: 1 vanilla bean (or 2 teaspoons vanilla paste or 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; 1 pie crust (Mi-del chocolate gluten free pie crust or any preferred pie crust); 3 tablespoons granulated sugar; Fresh berries (for decoration and serving)

There’s something utterly magical about the combination of fragrant tea and rich custard, and that’s exactly why the Earl Grey Creme Brulee Pie Recipe is a must-try. The luscious creaminess topped with a perfectly caramelized sugar crust offers a slice of elegance that’s surprisingly easy to make at home.

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

I remember the first time I made this Earl Grey Creme Brulee Pie Recipe for a weekend brunch — it wowed everyone without me needing to slave away in the kitchen all day. It’s got that luxurious, silky texture with the slight twist of tea flavor, making it feel special yet very approachable.

A unique flavor profile: The infusion of Earl Grey tea adds a delicate bergamot note that turns classic crème brûlée into a refreshing pie experience.
Simple yet elegant: It looks impressive on the table but takes surprisingly little effort and ingredients to pull off.
Crunch meets creamy: That iconic crack of caramelized sugar atop smooth custard is pure joy in every bite.
Perfect for any occasion: Whether it’s a casual tea or a fancy dinner party, this pie always impresses.

Ingredients & Why They Work

Every ingredient in this Earl Grey Creme Brulee Pie Recipe plays an essential role, balancing richness and flavor. Choosing quality vanilla and fresh cream makes the custard luxuriously smooth, while the tea infusion gives it that signature twist.

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 paste): Using a real vanilla bean adds natural sweetness and depth you just can't beat; if you don't have one, vanilla paste or extract works well too.
Heavy whipping cream: This is the heart of your custard, providing richness and that melt-in-your-mouth texture.
Earl Grey tea: The bergamot-flavored tea infuses a delicate citrusy fragrant note that sets this pie apart.
Egg yolks: They thicken the custard and give it that silky mouthfeel.
Granulated sugar: For sweetening both the custard and the caramelized topping.
Sea salt: Just a pinch to enhance the flavors and balance the sweetness.
Pie crust: I love using a chocolate gluten-free crust, but a standard shortcrust or graham cracker crust can be delicious too.
Fresh berries: They add a pop of color and freshness that complements the creamy pie perfectly.

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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

What I love most about this Earl Grey Creme Brulee Pie Recipe is how easily it adapts to your preferences. Feel free to swap the crust or adjust the tea intensity to suit your taste buds.

Variation: I’ve experimented with adding a splash of orange liqueur into the cream for an extra citrus kick—it’s divine for holiday gatherings.
Dairy-Free Option: Replace the heavy cream with coconut cream to make a dairy-free version; the texture shifts slightly but still delicious.
Tea Variations: Try lavender or chamomile tea instead of Earl Grey for a floral twist.
Crust Choices: A classic buttery shortcrust or even a gingersnap cookie crust works beautifully here.

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: Infusing the Cream

Start by slicing your vanilla bean lengthwise and scraping out those tiny seeds – trust me, they’re worth the effort! Add the seeds and pod to a saucepan with the heavy cream and the Earl Grey tea leaves. Warm the cream gently on medium-low heat until it’s steaming hot but not boiling—this is where you coax out all that beautiful flavor. Let it steep off the heat for 10 minutes for maximum infusion. Watching the cream steam up always feels like the start of something comforting and delicious to me.

Step 2: Whisking the Egg Yolks

While the cream is infusing, whisk together your egg yolks, sugar, and salt just enough to combine—don’t overdo it and create foam. This mix will give the custard its creamy body and sweetness balanced by a hint of salt.

Step 3: Tempering and Combining

Once your cream has steeped, it’s time to carefully remove the tea leaves and vanilla pod—if you used loose leaf, strain well to avoid bits in your custard. Slowly add the warm cream to the egg yolks in parts, whisking constantly to gently temper the eggs without scrambling them. This step requires patience but is key to a silky custard.

Step 4: Baking the Pie

Pour the custard mixture into your prepared pie crust resting on a baking sheet— I love using a spatula when working with crumb crusts to keep them intact. Bake at 325°F (165°C) for about 30-35 minutes. You want the center to look set but still slightly jiggly, like a gentle wobble—overbaking can dry it out. After baking, let it cool to room temperature before chilling it in the fridge for at least 3 hours to set fully.

Step 5: The Famous Caramelized Sugar Topping

When you’re ready to impress, sprinkle the pie liberally with sugar and place it under a broiler set to high. Keep your eyes glued because the sugar melts and caramelizes quickly—about 1 to 2 minutes is all it takes to get that perfect golden, crackly top. If you don’t have a broiler, a kitchen torch works fine, although it may take longer. After caramelizing, pop the pie into the freezer for 15 minutes so slicing doesn’t turn into a sticky mess.

Step 6: Serving and Enjoying

Crack the sugar top with the back of a spoon to make cutting easy and slice generously. Serve with fresh berries for a bright, colorful touch that adds just the right hint of tartness to balance the creamy pie.

Top Tip

Over the years, I’ve learned a few little things that make the Earl Grey Creme Brulee Pie Recipe foolproof and even easier to nail perfectly every time.

Gentle heat: Keep the cream heating on low-medium so it steams but never boils—boiling can ruin the texture and flavor.
Slow tempering: Add the hot cream to the eggs gradually while whisking nonstop to avoid scrambled eggs in your custard.
Watch the broiler: Sugar can burn in seconds under high heat, so stay close and ready to pull the pie out the moment the sugar melts and caramelizes.
Chill after caramelizing: Pop the pie in the freezer shortly after broiling—the sugar top stays perfectly crisp and the custard firm enough to slice.

How to Serve Earl Grey Creme Brulee Pie Recipe

Earl Grey creme brulee - Serving Suggestion

Garnishes

I’m a big fan of keeping it simple when garnishing this pie—fresh raspberries, blueberries, or blackberries bring that wonderful pop of color and a tart counterpoint. A light dusting of powdered sugar or a sprig of fresh mint also elevates the presentation beautifully.

Side Dishes

Pairing this pie with a lightly brewed cup of food-friendly tea, maybe a delicate chamomile or jasmine, brings the whole experience together. For a brunch menu, I like serving it alongside simple egg dishes or fresh fruit salad to keep the meal balanced and refreshing.

Creative Ways to Present

For special occasions, I’ve layered whipped cream rosettes around the edges and scattered edible flowers atop for a whimsical touch. You can even slice it into mini tartlets for sharing at tea parties, which never fail to impress your guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in the fridge covered tightly with plastic wrap or in an airtight container. It keeps beautifully for up to 3 days, and the sugar crust stays relatively crisp if you’re careful.

Freezing

I don’t usually recommend freezing creme brulee pie because the custard can change texture slightly upon thawing. But if you do, wrap it well and thaw slowly in the fridge overnight for best results.

Reheating

Since this is a chilled dessert, I avoid reheating. Instead, let it come to room temperature for a few minutes if you want it softer, but I find it’s best enjoyed cold straight from the fridge.

Frequently Asked Questions:

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

Absolutely! If you prefer tea bags, just steep the bag in the cream and be sure to squeeze it well after steeping to get all the flavor out.

What if I don’t have a kitchen torch or broiler?

The caramelized top is signature for crème brûlée pie, so it’s worth having a broiler or torch. If not, you can sprinkle sugar and carefully use a hot pan lid to melt the sugar a bit, but it won’t get quite the same crackly texture.

Can I make the pie a day ahead?

Yes! In fact, letting it chill overnight improves the custard’s texture even more. Just wait to caramelize the sugar topping until right before serving.

Is this recipe gluten-free?

If you use a gluten-free pie crust, like I do with a chocolate crumb crust, the entire pie is gluten-free. Otherwise, choose your favorite crust accordingly.

Final Thoughts

This Earl Grey Creme Brulee Pie Recipe has become one of my favorite showstoppers—it’s that perfect blend of rich, creamy custard with just the right hint of tea and a crackly sugar topping that never fails to impress. Whether for a cozy afternoon or a fancy dinner, I can’t recommend enough giving this pie a go. Your friends will be asking for the recipe in no time!