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 recommended); 3 tablespoons granulated sugar (for topping); Fresh berries (for decoration and serving)

Nothing beats the comforting blend of creamy custard and that unforgettable crackly top, especially when it’s infused with the zingy, fragrant notes of bergamot. This Earl Grey Creme Brulee Pie Recipe brings a grown-up twist to a classic, marrying the richness of creme brulee with a buttery chocolate crust that’s simply sublime.

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 plenty of creme brulees in my kitchen, but adding Earl Grey tea and flipping it into a pie? That’s a game-changer. This recipe feels fancy but is approachable, perfect for when you want to impress without stress.

Unique Flavor Combination: The Earl Grey tea infuses the custard with subtle citrusy bergamot notes that elevate every bite.
Textural Contrast: Silky custard meets crunchy, caramelized sugar topping — the classic creme brulee magic in pie form.
Chocolate Crust Bonus: Using a chocolate pie crust adds an indulgent depth that pairs beautifully with the tea-infused filling.
Make-Ahead Friendly: You can prepare it ahead and just torch the sugar topping before serving, perfect for easy entertaining.

Ingredients & Why They Work

Each component in this Earl Grey Creme Brulee Pie Recipe has its job to make sure the final dessert is perfectly balanced: aromatic, smooth, and satisfying. Here’s a breakdown so you know what to look for when shopping and why the ingredients shine together.

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 vanilla paste: Adds warm, natural vanilla aroma — I find the seeds really help the custard feel authentic and luxurious.
Heavy whipping cream: The backbone of the custard, cream gives that rich, melt-in-your-mouth texture we’re after.
Earl Grey tea: The secret flavor star — the bergamot in this tea brings a bright, floral complexity without overpowering the custard.
Egg yolks: These provide the custard’s structure and velvety texture — be sure to whisk but not over-beat to avoid foam.
Granulated sugar: Sweetens the custard and creates that signature crisp topping when caramelized.
Sea salt: Just a pinch enhances all the flavors, especially balancing out the sweetness.
Pie crust: I love using a chocolate gluten-free crust here to bring extra richness and a little texture contrast.
Fresh berries: Great for serving, adding fresh brightness and color to the plate.

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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 about this Earl Grey Creme Brulee Pie Recipe is how flexible it is. I've played around with it a bit, and it’s fun to tweak the tea or crust without losing that signature silky custard magic.

Variation: Sometimes I swap the chocolate crust for a simple graham cracker crust for a lighter taste—and it still feels special.
Dairy-Free Option: I haven’t tried it yet, but using coconut cream in place of heavy cream could work—just expect a different flavor dimension.
Tea Alternatives: If you want a twist, try lavender or chamomile tea instead of Earl Grey; it’s a different vibe but equally lovely.

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

Start by slicing your vanilla bean pod lengthwise and scraping out those tiny aromatic seeds into a saucepan. Pop in the pod too, along with the cream and Earl Grey tea leaves. Heat gently over medium-low—watch carefully and don’t let it boil! Once it’s steaming, take it off the heat and let the magic steep for about 10 minutes. This slow infusion is what gives the custard its signature floral notes, so don’t rush it.

Step 2: Whisk Egg Yolks, Sugar & Sea Salt

While the cream’s steeping, whisk together the egg yolks, granulated sugar, and sea salt. Important: don’t whip it into a frothy mess—just combine. Over-whisking can add unwanted air bubbles, messing with your smooth texture later on.

Step 3: Combine Cream and Egg Mixture Slowly

Remove the vanilla pod and tea leaves carefully—squeeze the teabag if you used one to get every last flavor drop. Gradually pour the warm cream into the yolks, about half a cup at a time, whisking constantly. This tempering step prevents the eggs from cooking prematurely. Once everything’s combined, your filling is ready for the crust.

Step 4: Bake the Pie

Set your pie crust on a baking sheet for easy transfer and pour in the custard mixture gently. If you’re using a crumb crust like I do, pour the cream over a spatula to keep the crust intact. Bake at 325°F (165°C) for 30-35 minutes until the center is just set but still slightly jiggly—think gentle jello wobble. Remove and cool to room temp before chilling in the fridge for about 3 hours.

Step 5: Caramelize the Sugar Topping

Before serving, sprinkle the pie generously with granulated sugar. Place it under the broiler on the top rack, watching like a hawk as the sugar melts and caramelizes in 1-2 minutes—it goes from perfect to burnt in no time! If you don’t have a broiler, a kitchen torch works too, but it takes a bit longer. Then, pop the pie into the freezer for 15 minutes to help the crust and custard chill and to firm up the sugar crust.

Step 6: Serve with a Beautiful Crack

Tap the sugar crust gently with the back of a spoon to crack it—a delight every time—and slice into your pie. I always serve mine with a handful of fresh berries for a pop of color and a fresh, vibrant note.

Top Tip

From my many attempts making this pie, these tips have made all the difference in getting that gorgeously smooth custard and perfect brittle top every single time.

Gentle Heat: Never let your cream boil during infusion—keeping it just steaming preserves the delicate flavors and textures.
Slow Tempering: Adding cream to the eggs gradually stops scrambled eggs from forming and keeps your custard silky.
Watch the Broiler: Broiling can burn your sugar topping fast; stay right there with your oven door cracked open and prepare to pull it the moment it turns golden.
Use a Baking Sheet: Baking your pie on a tray catches any drips and makes it easier to maneuver when broiling the sugar crust.

How to Serve Earl Grey Creme Brulee Pie Recipe

Earl Grey Creme Brulee - Serving Suggestion

Garnishes

I love keeping it simple—fresh berries like raspberries, blackberries, or blueberries brighten the richness of the custard. Occasionally, I’ll add a light dusting of powdered sugar or a sprig of fresh mint to elevate the presentation without overpowering the flavor.

Side Dishes

Pair this pie with a strong cup of Earl Grey tea to echo those bergamot notes, or a lightly brewed green tea to cut through the richness. For brunch, I like serving it alongside delicate finger sandwiches or a light fruit salad for a balanced spread.

Creative Ways to Present

For special occasions, I sometimes serve individual tartlets using the same custard filling, topped with caramelized sugar and edible flowers. It makes for a stunning teatime treat that’s both elegant and personal.

Make Ahead and Storage

Storing Leftovers

Leftover pie stays beautifully in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 3 days. This makes it an excellent make-ahead dessert!

Freezing

I usually don’t freeze the pie because the texture of the custard can change with thawing, becoming less silky. If you must freeze, wrap it deeply and thaw slowly overnight in the fridge, but I recommend enjoying it fresh whenever possible.

Reheating

This dessert is best served cold, so I don’t reheat leftovers. If you want to refresh the sugar topping, a quick zap under the broiler or with a kitchen torch just before serving will restore that satisfying crunch.

Frequently Asked Questions:

Can I skip the Earl Grey tea and still make the pie?

Absolutely! The custard will still be delicious and creamy without Earl Grey but adding it takes the flavor up a notch with a lovely citrusy note. If you don’t have Earl Grey, you can try substituting with a tablespoon of vanilla or even a pinch of citrus zest.

What’s the best way to avoid cracking in the custard?

Cracking usually happens when custard is overbaked or cooled too quickly. Bake the pie until just set with a tiny jiggle in the center, then cool it gradually to room temperature before refrigerating. Cover it loosely during cooling to minimize surface cracks.

Can I prepare the crust from scratch for this pie?

Definitely! You can use your favorite homemade pie crust recipe. I recommend a rich buttery crust or even a chocolate crust to complement the Earl Grey flavor. Just be sure it’s fully baked or at least pre-baked (blind baked) before adding the custard to prevent sogginess.

What’s the difference between using a broiler and a kitchen torch for the sugar topping?

Both methods caramelize the sugar beautifully, but the broiler tends to warm the pie's surface more, sometimes needing a chill period afterward. A kitchen torch offers more control and less heat transfer to the custard but can take longer to caramelize evenly. I prefer the broiler for speed, but using a torch is a great alternative if you’re careful.

Final Thoughts

This Earl Grey Creme Brulee Pie Recipe has become my go-to when I want to treat friends to something that feels both comforting and a bit fancy. The interplay of smooth custard, fragrant tea, and crunchy caramelized sugar makes every slice a little celebration. I really hope you give it a try and enjoy making (and eating) it as much as I do—it’s one of those desserts that’s worth every delicious step.