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Vanilla Earl Grey Crème Brûlée

Recipes   Gluten Free     Keto     Sweets    


  • 2 ½ cups heavy whipping cream
  • ¼ tsp salt
  • 4 bags of Earl Grey tea
  • 1 TBS pure vanilla extract ( I also added a small amount of vanilla bean, I think it gives it a little something extra)
  • 5 large egg yolks
  • ⅓ cup Swerve Confectioners
  • 4 TBS Swerve Granular


  1. Bring heavy cream to a low boil in a small saucepan until it is steaming. Remove from heat and add your teabags. Cover & steep for 15 minutes.
  2. Remove tea bags and gently pinch the bags to release the tea into the cream. Toss the tea bags.
  3. Place oven rack in the middle of the oven and preheat to 325 degrees.
  4. Whisk together the yolks and ⅓ cup of Swerve Confectioners in a medium bowl.
  5. Reheat cream over medium heat and remove once steaming.
  6. In a slow stream whisk ½ cup of cream into yolk mixture, whisking constantly, and slowly. Careful not to let it scramble!
  7. Whisk in remaining cream.
  8. Bring about 6 cups of water to a boil.
  9. Place four 6 oz. ramekins in a deep baking pan and then divide batter evenly between them.
  10. Fill the pan with boiling water halfway up the sides of the ramekins.
  11. Bake for 35-40 minutes or until centers almost set. Cool fully and then chill in the fridge for at least 4 hours and up to 2 days.
  12. When ready to enjoy, sprinkle 1 TBS of Swerve, Granular over the top of each dish and torch with a kitchen torch. Use caution.
  13. Crack through the crust and enjoy!
Nutrition Facts

Serving Size 1

Servings 4

Calories 590
Total Fat 59g
Total Saturated Fat 36g
Cholesterol 400mg
Sodium 200mg
Total Carbs 31g
Dietary Fiber 1g
Sugars 6g
Added Sugar 0g
Swerve 25g
Protein 8g
Net Carbs: 5g
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