Print

Thai Tea Creme Brulee Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

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.

Ingredients

Scale

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

Find it online: https://annakocht.com/thai-tea-creme-brulee-recipe/