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 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; 1 pie crust (Mi-del chocolate gluten free pie crust); 3 tablespoons granulated sugar (for topping); Fresh berries (for decoration and serving)

There’s something utterly charming about blending the floral notes of tea with the luxurious creaminess of a classic custard. This Earl Grey Creme Brulee Pie Recipe captures that magic perfectly—with a delicate chocolate crust and a crisp, caramelized sugar topping to boot. Trust me, it’s a total showstopper that’s surprisingly easy to pull off.

The image shows a round pie with three clear layers: a dark brown crumb crust at the bottom, a thick creamy beige filling in the middle, and a golden caramelized top layer with dark spots. The pie is placed inside a white ceramic dish with handles, on a white marbled surface. The top edge of the pie is decorated with fresh red strawberries, some whole and some sliced, and small round dark blueberries scattered around the strawberries. In the background, there is a white container filled with more strawberries and blueberries, slightly out of focus. 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’ve made countless custard desserts, but this Earl Grey Creme Brulee Pie always feels special. There’s that warm, bergamot aroma from the tea that wakes up your palate, beautifully balanced by the velvety egg custard and that satisfying crunch on top. It’s elegant, yet approachable—perfect for both everyday treats and impressing guests.

Unique Flavor Twist: Earl Grey tea adds a fragrant, citrusy depth that elevates the traditional creme brulee custard.
Textural Contrast: The crunchy caramelized sugar topping contrasts beautifully with the silky smooth filling.
Easy Yet Elegant: Despite feeling fancy, this pie is straightforward to make and cuts well for neat slices.
Versatile Serving: Perfect for brunch, afternoon tea, or a dessert centerpiece at dinner parties.

Ingredients & Why They Work

The ingredients for this Earl Grey Creme Brulee Pie Recipe harmonize beautifully—rich cream, fragrant tea, smooth egg yolks, and vanilla all coming together to create a custard that’s both delicate and indulgent. Choosing a good-quality vanilla and fresh eggs truly makes a difference here.

Flat lay of a whole fresh vanilla bean pod sliced open to reveal seeds, a small white ceramic bowl filled with heavy whipping cream, a small white ceramic bowl containing loose Earl Grey tea leaves, five whole large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of coarse sea salt, a simple round chocolate pie crust, and a small white ceramic bowl of fresh mixed berries with raspberries, blueberries, and blackberries, all arranged symmetrically and balanced, 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/extract): Using a vanilla bean gives the custard that lovely speckled look and natural depth of flavor; paste or extract work fine as a substitute.
Heavy whipping cream (35% fat): The base for that silky custard texture—don’t skimp on the fat content for the best creaminess.
Earl Grey tea: Adds that signature bergamot flavor; loose leaf or tea bags both work. I prefer loose leaf for a purer infusion.
Large egg yolks: Essential for the custard’s structure and silkiness—separate carefully to avoid whites, which could affect texture.
Granulated sugar: Sweetens the custard and creates the crisp brûlée topping.
Sea salt: Just a pinch to balance the sweetness and heighten flavors.
Pie crust: I love using a chocolate gluten-free crust—it adds richness and pairs surprisingly well with the tea flavor.
Fresh berries: Perfect for a bright, fresh contrast when serving.

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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

I love playing with the intensity of the Earl Grey flavor—sometimes I steep the tea longer for a bolder taste, or cut back for a subtler hint. You can easily swap out the crust or even add a touch of citrus zest for extra brightness.

Variation: I once swapped the chocolate crust for a buttery graham cracker crust, and it was a hit—especially with kids!
Dietary tweaks: Try a dairy-free cream substitute, but keep in mind the texture may be a bit different.
Seasonal twist: Adding a sprinkle of lavender buds along with the Earl Grey lends a beautiful floral aroma perfect for spring.

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

A close-up of a slice of cheesecake with two distinct layers on a white marbled surface: the bottom layer is dark, crumbly chocolate crust and the top layer is smooth, creamy light beige cheesecake with a slightly browned, caramelized top. Around the slice, there are scattered fresh blueberries and halved strawberries adding pops of blue and red color. A silver spoon with some cheesecake remnants is placed near the slice, and the photo has a soft, warm light that highlights the textures and colors. photo taken with an iphone --ar 2:3 --v 7

Step 1: Infuse the Cream with Vanilla and Earl Grey

First things first, slice your vanilla bean lengthwise and scrape out those fragrant seeds. Toss both seeds and pod into a saucepan with your heavy cream and the Earl Grey tea leaves (if you're using loose leaf, otherwise the teabag is fine). Heat gently over medium-low until the cream is steaming hot—but be careful not to boil it, or you’ll risk a cooked flavor. Then, remove from heat and let everything steep together for about 10 minutes. This step really builds that wonderful fragrant base.

Step 2: Whisk Egg Yolks and Sugar

While your cream is steeping, whisk together the egg yolks, sugar, and a pinch of sea salt in a bowl until just combined. Don’t overbeat here; you want a smooth mixture without too much air incorporated. This helps keep your custard luscious and smooth.

Step 3: Temper the Eggs with Cream

Once the cream has steeped, remove the vanilla pod and strain out the tea leaves (or squeeze out the teabag). Slowly pour about half a cup of the warm cream into your egg mixture, whisking constantly to temper the eggs and prevent curdling. Keep adding the cream gradually until fully combined and silky smooth.

Step 4: Pour into Pie Crust and Bake

Place your pie crust on a baking sheet (this catches any drips and prevents messy oven spills). If using a crumb crust like I do, pour the custard over a spatula – this helps protect the crust’s base. Bake at 325°F (165°C) for about 30-35 minutes. The center should jiggle slightly like set jelly—that’s exactly how you know it's perfectly cooked.

Step 5: Cool, Chill, and Prepare the Sugar Topping

Once baked, let the pie cool to room temperature, then refrigerate for at least 3 hours so it fully sets. Before serving, sprinkle 3 tablespoons of granulated sugar evenly on top—don’t be shy, this layer is key to that iconic crunch.

Step 6: Caramelize the Sugar

Place the pie on a baking sheet right under your broiler’s top rack. Keep a close eye—broil for about 1-2 minutes until the sugar puddles, melts, and turns a deep golden brown. If you don’t have a broiler, a kitchen torch works too, and it heats the pie much less. After caramelizing, chill the pie in the freezer for 15 minutes—it helps firm up the caramelized top and cools the pie so it slices beautifully.

Step 7: Slice, Serve, and Enjoy

Tap or crack the sugar crust gently with the back of a spoon to make slicing easier without shattering the whole top. Cut and serve with fresh berries for a bright finish. Every bite has that satisfying crunch followed by mellow Earl Grey creaminess—you’ll want to savor every forkful.

Top Tip

After experimenting with this Earl Grey Creme Brulee Pie Recipe a few times, I learned a handful of tricks that really take it from good to unforgettable. They’re simple but super helpful!

Gentle Heat Control: Never let the cream boil, as it can develop a cooked or burnt taste. Warm it until steaming for perfect infusion.
Tempering Eggs: Slowly adding warm cream to the egg yolks while whisking avoids scrambling the eggs and yields a silky custard.
Crust Care: Pour the custard over a spatula in crumb crusts to preserve that delicate base—it can get soggy otherwise.
Watch the Broiler! Sugar can burn in an instant—stay close and watch for golden brown, not black.

How to Serve Earl Grey Creme Brulee Pie Recipe

Earl Grey Creme Brulee - Serving Suggestion

Garnishes

I love to garnish with a handful of fresh berries like raspberries, blackberries, or blueberries. They add a lovely pop of color and a refreshing tartness that balances the custard’s richness beautifully. A light dusting of edible flowers or a sprig of mint can make it extra special if you want to impress.

Side Dishes

Pair your Earl Grey Creme Brulee Pie with a simple pot of tea—Earl Grey, of course—or a well-brewed black tea to echo the pie’s flavors. Fresh fruit salad or a citrus-infused light sorbet also complement it well if you want a fuller dessert spread.

Creative Ways to Present

For brunches or special occasions, I like to serve this pie on a pretty cake stand with a silk ribbon tied around the base of the knife as a welcoming touch. You can also cut small individual slices and serve them with a tiny dollop of whipped cream and a single berry on a petite plate for a dainty, elegant presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, wrap leftover slices tightly in plastic wrap or store in an airtight container in the fridge. They stay fresh and creamy for 2-3 days. The sugar topping may soften slightly over time but still tastes delicious.

Freezing

While I don’t usually freeze this pie because custards lose some texture, it’s possible. Freeze wrapped well in a freezer-safe container for up to one month. Thaw overnight in the fridge before enjoying. The caramelized sugar topping may lose its crispness but the flavors remain wonderful.

Reheating

This pie is best enjoyed chilled, so I avoid reheating. If you prefer a slightly warmer dessert, let slices sit at room temperature for 15-20 minutes before serving rather than using heat, which can alter texture.

Frequently Asked Questions:

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

Absolutely! Using tea bags is totally fine and convenient. Just be sure to remove the bag and squeeze out the maximum flavor after steeping before adding the cream to your custard mixture.

What’s the best way to get a crisp sugar topping without burning it?

The key is to watch the broiler carefully—place the pie close to the broiler but keep your eyes on it because sugar can burn within seconds. Alternatively, a kitchen torch gives you more control, as it heats only the sugar directly.

Can I make this pie gluten-free?

Yes! Using a gluten-free pie crust works perfectly—like the chocolate gluten-free crust I prefer. Just make sure your crust ingredients are certified gluten-free for safety.

How do I know when the custard is done baking?

Look for a slightly jiggly center—like set jello but not runny. The edges will be firm, and the pie will continue to set as it chills in the fridge, so don’t overbake or you risk a dry texture.

Final Thoughts

This Earl Grey Creme Brulee Pie Recipe is one I come back to whenever I want that perfect mix of comfort and sophistication in dessert form. It’s wonderfully fragrant, creamy, and that crunchy caramelized sugar top is so satisfying every single time. I hope you try it soon and enjoy the same little moment of delight I always get with the first bite.