Chai Creme Brulee

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and creamy flavors of Chai creme brulee, a delightful twist on the classic French dessert. This recipe combines the aromatic spices of chai tea with the smooth custard and caramelized sugar topping that is characteristic of creme brulee. The warm and comforting notes of cinnamon, cardamom, and ginger infuse each spoonful, creating a truly decadent treat. Whether enjoyed as a special dessert for a dinner party or a cozy night in, this Chai creme brulee is sure to leave your taste buds satisfied and craving more.

Keywords: Chai, creme brulee, dessert, spices, indulgent

Chai creme brulee recipe details

Chai creme brulee recipe, recipe Rating: 4.5
Number of votes:103

Sweet and creamy creme brulee infused w/ exotic East Indian flavored tea.
Ready in: 4 hours

Ingredients

Serves: 4

• 1-1/3 cups heavy cream
• 4 black tea bags (such as Tetley(R) or Bigelow(R))
• 1-1/2-inch thick slice smashed fresh ginger (approx 2 teaspoons)
• 1/2 stick cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 4 egg yolks
• 3 tablespoons and 1-3/4 teaspoons white sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 teaspoons turbinado (raw) sugar, or as needed, divided

Preparation method

Prep: 3 hours | Cook: 1 hour

1. Have ready 4-4 ounce ramekins, 9×9-inch square baking pan, & hot water.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Heat cream in a 1 quart covered saucepan until scalded.
4. Add next 5 ingredients & cover w/ lid. Allow to steep for 5-8 mins.
5. Meanwhile, whisk together yolks, sugar, vanilla, and salt until combined & sugar is dissolved.
6. Strain tea bags, cinnamon, & ginger from cream, extracting as much cream as possible from tea bags.
7. While constantly stirring yolk mixture, gradually pour hot cream to yolks; being careful not to scramble yolks.
8. Divide custard evenly among the ramekins & place in baking pan lined w/ paper towel.
9. Carefully pour enough hot water in pan to climb halfway up sides of ramekins.
10. Bake for 45-50 minutes until custard is set around edges, but, jiggles slightly in center.
11. Remove to cooling rack & allow to cool to room temp. (45-60 mins.)
12. Chill covered, in refrigerator until firm (min. 2 hrs.)
13. When ready to serve, sprinkle 1 tsp. raw sugar over each ramekin shaking gently to cover surface evenly.
14. Using a kitchen torch, caramelize sugar until all crystals are evenly melted. Allow surface to harden before serving.