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Iced Earl Grey Crème Caramel with Bergamot Syrup

By • Updated August 2026
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This Earl Grey crème caramel is one of the most elegant make-ahead desserts you can pull off in August. Each individual custard is gently infused with bergamot-scented tea, baked in a ramekin until just set, then chilled overnight and turned out with a glossy caramel that pools around the base. A drizzle of extra bergamot syrup lifts the whole thing into something truly special.

The recipe hinges on your ramekins: you need six straight-sided 150–175 ml porcelain moulds that conduct heat evenly and release the custard cleanly. Cheap or uneven ramekins give you wonky textures and stuck edges. If you're investing in a set, our buying guide Best Porcelain Ramekins for Tea-Infused Crème Caramel (2026) walks you through exactly what to look for. Serve these chilled, straight from the fridge—perfect for summer entertaining when you want all the wow with zero last-minute stress.

Iced Earl Grey Crème Caramel with Bergamot Syrup
Prep Time25 mins
Cook Time35 mins
Servings6 individual custards
DifficultyMedium

Ingredients

  • 300 ml Whole Milk
  • 300 ml Double Cream
  • 3 Earl Grey Tea Bags (or 2½ tsp loose-leaf [[best-earl-grey-guide|Earl Grey]])
  • 4 large Eggs
  • 75 g Caster Sugar (for custard)
  • 1 tsp Vanilla Extract
  • 150 g Caster Sugar (for caramel)
  • 3 tbsp Water
  • 2 tsp Bergamot Essential Oil or bergamot extract (food-grade, for syrup; optional but recommended)
Nutrition per serving:
Calories: 340
Fat: 22g
Sugar: 32g
Protein: 7g

Instructions

1
Infuse: In a medium saucepan, gently heat the milk and cream until steaming but not boiling. Remove from the heat, add the Earl Grey tea bags (or loose-leaf in a muslin), cover, and steep for 8–10 minutes. Strain out the tea and let the mixture cool to lukewarm.
2
Make Caramel: While the cream cools, make the caramel. In a small, heavy-based pan, dissolve 100 g caster sugar in 2 tbsp water over medium heat without stirring. Once dissolved, raise the heat and boil until deep amber (about 6–8 minutes). Immediately divide among six 150–175 ml ramekins, swirling to coat the base. Work quickly—the caramel sets fast. Set the ramekins aside.
3
Whisk Custard: Preheat your oven to 150 °C (130 °C fan, Gas 2). In a large jug, whisk together the eggs, 75 g caster sugar, and vanilla extract until smooth. Gradually pour in the infused cream mixture, whisking gently to avoid bubbles. Strain the custard through a fine sieve into a clean jug.
4
Bake: Pour the custard into the caramel-lined ramekins, dividing evenly. Place the ramekins in a deep roasting tin and pour boiling water into the tin until it reaches halfway up the sides of the ramekins (a bain-marie). Bake for 30–35 minutes, until the custards are just set with a slight wobble in the centre. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
5
Make Bergamot Syrup: For the syrup, dissolve the remaining 50 g caster sugar in 1 tbsp water over low heat, then simmer for 2 minutes until slightly thickened. Remove from the heat and stir in the bergamot oil or extract (if using). Let cool. This syrup echoes the bergamot notes in the custard and adds a luxurious finishing touch.
6
Turn Out & Serve: To serve, run a thin knife around the edge of each chilled custard, place a serving plate upside down over the ramekin, and invert quickly. The custard should slip out with a pool of caramel. Drizzle with the bergamot syrup and serve immediately. These are stunning as they are, or pair with a shortbread biscuit for contrast.

🫖 Equipment You'll Need

A porcelain ramekin (150–175 ml) is the hero of crème caramel. Porcelain conducts heat evenly in the bain-marie, so your custard sets smoothly without curdling, and its straight sides and glazed finish ensure a clean, confident turn-out every time. Cheap or warped moulds give you weeping caramel and ragged edges—invest in a good set and you'll use them for years.

See our ramekin picks →

Expert Tip: Prevent Bubbles

Strain your custard mixture through a fine sieve after whisking to catch any chalazae (egg threads) and air bubbles. A smooth custard = a silky, professional finish when you turn it out.

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