London Fog Creme Brulee

Having made macarons (and all that swiss buttercream) last weekend, I had a ton of egg yolks left over in my fridge.  How to use them all up?  I had a couple of ideas (mostly taken from this helpful site of yumminess) but I decided on creme brulee, and why not, really.

After the complexities of macarons, Alton's basic recipe for creme brulee wasn't quite exciting enough, so I took some inspiration from my favourite London Fog and turned it up to 11.  A bit of earl grey infused into the cream, and a whole vanilla bean's worth of caviar really made this one special.

Yum.