Introduction

Thai Tea Crème Brûlée is a delightful twist on the classic French dessert, infused with the rich, aromatic flavors of Thai tea. This creamy custard with a caramelized sugar crust offers a unique and indulgent treat perfect for any special occasion.

The image shows a close-up of a clear glass ramekin filled with a creamy light brown custard topped by a glossy, cracked dark caramel layer. A silver spoon is lifting a scoop of the dessert, revealing the smooth, dense custard beneath the broken caramel shell. The ramekin sits on an ornate silver tray with reflective floral and swirl patterns. In the background, there is a white round dish filled with small black seeds and more ramekins with the same dessert partially visible. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups heavy cream
3/4 cup whole milk

1/4 cup Thai tea mix
5 egg yolks

1/4 cup granulated or castor sugar
1 tsp vanilla paste or extract

2-3 tbsp granulated or castor sugar (for caramelizing)

Instructions

Step 1: In a saucepan, combine heavy cream and whole milk. Heat over low until the mixture just begins to simmer, but do not boil. Remove from heat and add the Thai tea mix. Let it steep for 15 minutes.
Step 2: Preheat your oven to 300°F (150°C).

Step 3: While the tea is infusing, whisk together egg yolks, 1/4 cup sugar, and vanilla paste in a medium bowl until well combined. Set aside.
Step 4: Strain the tea-infused cream through a fine-mesh sieve to remove the tea leaves and transfer it back into a saucepan. Warm the cream again on low heat until it just begins to simmer. Remove from heat.
Step 5: Slowly drizzle the hot cream mixture into the egg yolk mixture while whisking constantly to prevent curdling.

Step 6: Strain the combined mixture through a fine-mesh sieve into a large measuring cup with a pouring lip for smoothness.
Step 7: Pour the custard mixture evenly into four 3-inch (7.5 cm) ramekins placed in a baking pan. Skim off any foam and pop air bubbles. Carefully pour boiling water into the pan around the ramekins, avoiding getting water into the custards.
Step 8: Bake for 35-40 minutes, or until the custards are set but still have a slight wobble in the center. Baking time may vary depending on ramekin depth. Remove ramekins from the water bath.

Step 9: Allow the custards to cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.
Step 10: Before serving, sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard. Tap the ramekins to spread the sugar, then caramelize the tops using a kitchen blow torch in a circular motion until deep amber and crisp. Alternatively, place under a broiler until caramelized.

Tips & Variations

Use Thai tea bags or loose leaf tea for best flavor, ensuring they include traditional spices like star anise and tamarind.

For a smoother custard, strain the mixture twice before baking.
You can replace the vanilla paste with vanilla bean seeds for extra aroma.
To make a vegan version, try using coconut milk and a suitable egg substitute, though texture will differ.

Storage

Store the crème brûlée covered tightly in the refrigerator for up to 3 days. It’s best caramelized just before serving to maintain the crisp sugar topping. Leftover custard without the brûlée crust can be eaten cold but may lose some texture if reheated.

How to Serve

A clear glass ramekin filled with a three-layer dessert is shown on a shiny silver tray with floral patterns. The top layer is a glossy, deep amber caramel with a crackly texture that has been broken open by a shiny silver spoon, revealing the creamy, light beige custard layer beneath. The bottom-most layer is a denser custard mixture visible through the glass ramekin. In the background, there is a small white bowl filled with tiny dark seeds and another similar ramekin partially visible. The surface under the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard in advance?

Yes, you can prepare the custard and refrigerate it for up to 3 days before caramelizing the tops. This makes it convenient to serve at gatherings.

What should I do if the custard cracks or curdles?

To avoid curdling, make sure to slowly temper the egg yolk mixture with the hot cream while whisking constantly. Baking at a low temperature in a water bath also helps maintain a smooth texture.