Earl Grey Caramel

Ingredients

• 1 cup heavy cream (for infusion)
• 2 tbsp Earl Grey tea (loose leaf or 2-3 tea bags)
• 1 tsp dried lavender (culinary grade)
• 1 cup granulated sugar (for dry caramel method)
• 4 tbsp unsalted butter (cubed)
• flaky salt (to taste)
• 1 vanilla bean (split and seeds scraped)

Steps

1. 1

   In a small pot, combine the heavy cream, Earl Grey tea, and dried lavender.

2. 2

   Bring the cream mixture to a simmer over low heat.

3. 3

   Once it reaches a simmer, turn off the heat and let the mixture steep for 10 minutes to infuse the flavors.

4. 4

   Strain the cream through a fine-mesh sieve to remove the tea leaves and lavender, then set aside.

5. 5

   In a dry pan, add the sugar and cook over medium heat to create a dry caramel.

6. 6

   Do not stir the sugar; instead, gently swirl the pan around to ensure even melting.

7. 7

   Continue cooking the sugar until it reaches a deep amber color.

8. 8

   Lower the heat and whisk in the butter until fully incorporated.

9. 9

   Slowly whisk in the infused Earl Grey cream. Be careful as the mixture may bubble up vigorously.

10. 10

    Remove the pan from the heat and stir in the flaky salt and the seeds from the vanilla bean.

Notes

The dry caramel method requires patience; if the sugar crystals are stubborn, keep swirling. Ensure the cream is still warm when adding it to the caramel to prevent the sugar from seizing.

Nutrition per serving

• dessert
• sauce
• caramel
• vegetarian
• infusion
• baking