Is it terribly obvious I’m trying to get as creative as possible with breakfast? As ya’ll know by now, breakfast is a tricky meal for me when I’m desperately seeking protein since I’m not a huge egg person. I won’t eat scrambled eggs or hard boiled eggs or poached eggs, but I will eat the occasional omelette if it’s made right. This is code for one, two eggs max, slammed full of veggies and cheese with a side of crispy breakfast potatoes or crunchy wheat toast. I’ve had the idea to do a breakfast creme brûlée for some time now and I finally got around to trying it.
These Earl Grey Breakfast Creme Brûlée are a great breakfast item since they pack a tiny little punch of protein from the eggs and fat free greek yogurt. You could even add a couple scoops of vanilla protein powder for an extra protein boost. When I make the Earl Grey Breakfast Creme Brûlée again, I’ll be doing that. I was slap out. Also, some of you may be a little concerned about the amount of egg yolks in this recipe if cholesterol is something you keep an eye on. If this is the case, use an egg substitute instead. Just don’t use egg whites. The yolk (or something similar) is what keeps the creamy consistency of the brûlées. Whites would make it weird, so skip those and save them for something else.
One more little note before I give you the recipe to the Earl Grey Breakfast Creme Brûlée, don’t let the following two things deter from making these. 1. Water Bath and 2. Blowtorch. The water bath isn’t difficult, it’s simply pouring hot water in a baking dish while the little creme brûlées bake. That’s not hard at all! Plus, it will insure that these little breakfast confections stay decadent. Blowtorch….do we even need to discuss how much fun this is? How many recipes call for a blowtorch? Any morning you solder sugar to your breakfast is bound to be a good day. Just watch those eyebrows.
Here are a couple options for a blowtorch… this one or this one. If the idea of a blowtorch sounds like way too much trouble, you can place the brûlées with the sugar under your oven broiler for about 3-5 minutes and let the sugar caramelize that way. It won’t be quite as effective as the torch, but you’ll get a similar topping. Only put the sugar on when you’re ready to eat them. If you caramelize the sugar and then put them in the fridge, the sugar will melt and you will have more of a liquid topping than a crunchy topping.
Earl Grey Breakfast Creme BrûléeSERVES 6 PrintDownload
- 5 egg yolks
- 17 oz container of plain or vanilla fat free greek yogurt. (I used plain so I can control the sugar)
- 2 cups of reduced fat milk
- 1 vanilla bean, split
- 2 Earl Grey tea bags
- 1/2-2/3 cup plus extra 1/4 cup of raw sugar (If you use vanilla yogurt, stick to 1/2 cup of sugar. Use the 2/3 if you use plain)
- 6 cups of boiling water
- hand held blowtorch
- In a small sauce pan, combine the milk and the two Earl Grey tea bags. Using a pairing knife, split the vanilla bean down the middle and scrape out the seeds. Add the seeds and the whole vanilla bean pod to the milk. Gently heat the milk over medium low heat until the tea and vanilla bean have infused the milk. About 10 minutes. Remove from the heat and allow the milk to cool.
- In a mixing bowl, separate the eggs until you get 5 yolks. Break the yolks and whisk them a little bit. Add in the yogurt and 1/2-2/3 cup of sugar. Strain the milk through a fine mesh sieve into the egg mixture. Whisk until it's completely smooth.
- In a deep baking dish, place 6 oven safe ramekins in the bottom, fill them all with the creme brûlée mixture about 3/4 of the way full. Pour the boiling water into the baking dish around the ramekins being careful not to get any water in the creme brûlées.
- Carefully transfer the baking dish to the oven and bake for 30 minutes at 325 until the brûlées are set. Remove them from the oven and allow them to cool completely. Refrigerate them overnight.
- This is a great make ahead breakfast. You can prepare them on a Sunday night and breakfast is 95% done. Just before serving, sprinkle about 1-2 teaspoons of raw sugar on top. Caramelize the sugar with the blow torch until it's bubbly and brown. It will crisp up when it cools.
- If the idea of a blowtorch sounds like way too much trouble, you can place the brûlées with the sugar under your oven broiler for about 3-5 minutes and let the sugar caramelize that way. It won't be quite as effective as the torch, but you'll get a similar topping. Only put the sugar on when you're ready to eat them. If you caramelize the sugar and then put them in the fridge, the sugar will melt and you will have more of a liquid topping than a crunchy topping.