Sally Abé’s Yorkshire Tea brûlée recipe

We’re excited to share this delicious Yorkshire Tea brûlée recipe with you, created by the very talented Sally Abé of London Michelin-starred pub, The Harwood Arms, to celebrate the Top 50 Gastropub Awards.


  • 1200ml whipping cream
  • 600ml milk
  • 330g sugar
  • 375ml egg yolks
  • 30g Yorkshire Tea


  1. Bring tea, cream and milk to a simmer, infuse for 5 minutes
  2. Stir yolks and sugar together
  3. Add cream mix to yolks slowly with a spatula
  4. Pass through a chinois and blowtorch to remove bubbles
  5. Warm moulds in the oven for 1 minute
  6. Use piston to divide into moulds, 80g per mould
  7. Cook at 94 degrees, fan for 30-35 minutes until just set
  8. Allow to cool to room temp before transferring to fridge
  9. Sprinkle with demerara sugar and blowtorch to caramelise

You can watch the cook-along with Sally here.