Thai Tea Creme Brulee Recipe

Introduction

Thai Tea Crème Brûlée is a delightful fusion dessert that combines the rich creaminess of classic crème brûlée with the bold, aromatic flavors of Thai tea. This elegant treat is perfect for impressing guests or enjoying a special homemade indulgence.

Ingredients

• 2 cups heavy cream
• 3 tbsp Thai tea mix
• 5 egg yolks
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups hot water

Instructions

1. Step 1: Microwave the heavy cream for 1 minute. Add the Thai tea mix and steep for 20 minutes to infuse the flavor.
2. Step 2: Preheat your oven to 325 degrees F (163 degrees C).
3. Step 3: Strain the Thai tea flavored cream through a fine mesh sieve. Heat the cream gently until hot but not boiling—you’ll know it’s ready when you see a light smoke rising.
4. Step 4: In a bowl, whisk together the egg yolks and sugar until smooth and well combined.
5. Step 5: Temper the eggs by slowly adding ¼ cup of the hot cream to the egg mixture, whisking continuously. Then pour the egg mixture back into the hot cream and stir gently to combine.
6. Step 6: Stir in the vanilla extract and remove from heat.
7. Step 7: Place four 8-ounce ramekins in a 9×9-inch baking dish. Strain the custard through a fine mesh sieve and ladle evenly into the ramekins.
8. Step 8: Pour 2 cups of hot water into the baking dish to create a water bath, filling it about halfway up the ramekins. This prevents the custard from overcooking.
9. Step 9: Bake for 35-40 minutes. Check doneness by gently shaking the ramekins—if the custard jiggles like firm jello, it’s done. If the center is too loose, bake a few minutes longer.
10. Step 10: Let the custards cool for 2 hours at room temperature, then refrigerate overnight.
11. Step 11: Before serving, sprinkle a thin layer of sugar evenly on top of each custard. Use a blow torch to caramelize the sugar until golden and crispy.

Tips & Variations

• Use a fine mesh sieve when pouring the custard to ensure a smooth texture.
• Adjust the steeping time of the Thai tea to control the intensity of flavor—longer steeping means bolder taste.
• If you don’t have a blow torch, you can place the sugared ramekins under a broiler for a minute, but watch carefully to prevent burning.
• Try substituting vanilla extract with a splash of coconut milk for a tropical twist.

Storage

Store the crème brûlée covered in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping just before serving to keep the crisp texture. If needed, gently reheat the custard in a warm water bath to bring it to serving temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, you can prepare the custard and refrigerate it overnight before caramelizing the sugar topping and serving.

What if I don’t have Thai tea mix?

You can substitute with strongly brewed black tea and a bit of star anise or vanilla for a similar flavor, but the unique taste of Thai tea is best when using the authentic mix.

Thai Tea Creme Brulee Recipe

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This decadent Thai Tea Creme Brulee combines the rich, creamy texture of classic French custard with the unique, aromatic flavors of Thai tea. Infused with a fragrant blend of spices and tea leaves, this dessert is baked gently in a water bath for a smooth, silky finish topped with a crackling layer of caramelized sugar. Perfect for impressing guests or enjoying an exotic twist on a beloved classic.

• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 14 hours 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Thai-French Fusion

Ingredients

Scale 1x2x3x

Custard Base

• 2 cups heavy cream
• 3 tbsp Thai tea mix
• 5 egg yolks
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 cups hot water (for water bath)

Instructions

1. Steep the Thai Tea: Microwave the heavy cream for 1 minute until hot. Add the Thai tea mix and let it steep for 20 minutes to infuse the cream with the tea’s rich flavor.
2. Preheat the Oven: Set your oven to 325 degrees Fahrenheit to prepare for baking the custard.
3. Strain and Heat Cream: Strain the tea-infused cream through a fine mesh sieve to remove tea leaves. Reheat the cream gently until it is hot but not boiling, indicated by faint smoke rising.
4. Prepare Egg Mixture: In a small bowl, whisk together the sugar and egg yolks until smooth and well combined.
5. Temper the Eggs: Gradually add 1/4 cup of the hot cream to the egg mixture, whisking constantly to raise the temperature gently and avoid cooking the eggs. Then pour this mixture back into the hot cream and stir well.
6. Add Vanilla Extract: Stir in the vanilla extract and remove the custard mixture from heat.
7. Arrange Ramekins: Place four 8-ounce ramekins in a 9×9 inch baking dish.
8. Pour Custard: Strain the custard once more through a fine sieve into the ramekins to ensure smoothness.
9. Create Water Bath: Pour 2 cups of hot water into the baking dish around the ramekins to form a water bath, which regulates the baking temperature and prevents curdling.
10. Bake Custards: Bake for 35-40 minutes. At 35 minutes, check for doneness by gently shaking each ramekin; the custard should have a slight wobble similar to jello. If too loose, bake a few minutes longer.
11. Cool and Chill: Let the custards cool at room temperature for 2 hours, then refrigerate overnight to fully set.
12. Caramelize Sugar Topping: Before serving, sprinkle a thin layer of sugar evenly over each custard. Shake off excess sugar, then use a blow torch to caramelize the sugar until a crisp, golden crust forms.
13. Serve: Allow the sugar topping to harden briefly and serve immediately for the best texture and flavor experience.

Notes

• Steeping the Thai tea in hot cream is essential to infuse a deep, authentic flavor.
• Tempering the eggs prevents scrambling and ensures a smooth custard consistency.
• The water bath is critical for gentle, even cooking that prevents cracking or curdling.
• Using a blow torch for caramelizing sugar is preferable, but you can also broil briefly in an oven, watching closely to avoid burning.
• For best results, serve the creme brulee chilled but let it sit at room temperature for a few minutes before eating.
• If you don’t have a blow torch, crystallized sugar or caramel shards can be placed on top as an alternative garnish.

Keywords: creme brulee, thai tea, custard dessert, baked custard, caramelized sugar, fusion dessert