Tea-Infused Cream for Aromatic Complexity

Steeping tea in warm cream before making custards or crémeux adds an aromatic dimension that elevates simple sweetness into something more sophisticated. Chef Dan's Earl Grey infusion drew specific praise from the Top Chef judges: "I love the addition of the tea." The technique is straightforward: bring cream to a simmer, remove from heat, add loose-leaf tea, cover, and steep for 10 minutes before straining. The bergamot in Earl Grey provides floral, citrus notes that complement maple, caramel, and stone fruits beautifully. The key is steeping covered to trap volatile aromatics and straining thoroughly to remove leaves that would create bitterness. This technique works with many teas: lapsang souchong adds smokiness, chamomile offers floral sweetness, hojicha brings toasty nuttiness, and jasmine creates delicate perfume. Tea infusion transforms custard bases from one-dimensional to complex without adding ingredients that compete for attention.