Preparation Steps

• Preheat oven to 265°F. In a small saucepan over medium heat, bring cream, Earl Grey tea leaves, vanilla and honey to a gentle simmer. Remove from heat, cover and steep for 15 minutes. Bring the cream back to a simmer then pass through a fine strainer, pressing the tea leaves with a ladle to extract as much flavour as possible.
• In a mixing bowl, whisk yolks and 2 teaspoon sugar until the yolks are airy and all the sugar is dissolved. Whisking constantly, slowly stream the strained cream into the yolk mixture.
• Place four 4” dishes into a deep oven tray. Fill each dish ¾ inch deep with the custard mixture. Use a blowtorch to burst remaining surface bubbles. Fill the oven tray with boiling water two thirds of the way up the sides of the bruleé dishes. Cover the tray with foil or a flat baking sheet then carefully place into the oven. Bake until the filling is set but just wobbling in the centre, about 30 minutes.
• Remove the bruleés from the water and cool at room temperature for fifteen minutes before chilling fully in the fridge, at least four hours.
• Sprinkle each dish with 1 teaspoon caster sugar. Use a blowtorch to quickly bruleé the surfaces. Add another 1 teaspoon caster to each and bruleé again. Return to the fridge for ten minutes to allow the custard to firm up before serving.