Instructions: Camal El Sherifi uses whole milk and cream because he believes an all-cream dish would dominate the teas delicate flavor. Milk also gives this creme brulee the dimension of having tea with milk, the English way.

Serves 6

3 3/4 cups whole milk
1 2/3 cup heavy cream
1 teaspoon Earl Grey tea leaves
3/4 cup sugar
8 egg yolks
Raw brown sugar and grapefruit segments to finish

Bring milk and cream to a boil. Add tea leaves and infuse, covered, no more than 4 minutes. Strain tea leaves and remove.

Mix sugar and egg yolks. Add to infused milk. Strain.

Refrigerate the mixture until cool and skim off any foam.

Divide custard among six ramekins and place ramekins in a baking dish. Fill dish with hot water until water reaches about 1/2 to 1/3 of the way up the ramekins. Cover baking dish with a cookie sheet. (Do not use aluminum foil.)

Bake at 350 degrees, until the center of the custards is set, about 30 minutes. Allow baking dish to cool. Remove ramekins and refrigerate at least 3 hours. If water condenses on top of the creme brulee, dab away with a paper towel. Just before serving, sprinkle raw brown sugar on top of creme brulee and use a kitchen torch or place ramekins under broiler to caramelize sugar.

Serve with grapefruit segments to highlight the bergamot in Earl Grey.

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