Description
This Thai Tea Crème Brûlée is a decadent twist on the classic French dessert, infused with the rich and aromatic flavors of traditional Thai tea. Creamy custard is delicately steeped with Thai tea leaves, then baked to perfection and topped with a caramelized sugar crust for a perfect contrast of textures. Ideal for an elegant dessert that combines the best of creamy, sweet, and tea-flavored goodness.
Ingredients
Scale
Custard Base
- 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
Caramelized Topping
- 2–3 tbsp granulated or castor sugar
Instructions
- Infuse the cream with Thai tea: In a saucepan, combine the heavy cream and whole milk. Heat on low until the mixture just begins to simmer—avoid boiling. Remove from heat and stir in the Thai tea mix. Let the tea steep for 15 minutes to fully infuse the creamy base.
- Preheat the oven: Set your oven to 300℉ (150℃) to prepare for baking the custards.
- Prepare the egg mixture: While the tea is steeping, whisk together the egg yolks, 1/4 cup sugar, and vanilla paste/extract in a medium bowl until well combined and slightly thickened. Set aside.
- Strain and reheat the cream: Strain the infused cream mixture through a fine-mesh sieve to remove tea leaves. Return the strained cream to the saucepan and gently heat on low until it just begins to simmer again. Remove from heat immediately.
- Temper the egg yolks: Slowly drizzle the hot cream into the egg yolk mixture while whisking constantly. This gradual mixing prevents the eggs from curdling by raising their temperature gently.
- Strain the combined custard: Pour the mixture through a fine sieve into a large measuring cup or bowl with a pouring lip to ensure a smooth custard without any bits.
- Fill ramekins and prepare water bath: Divide the custard evenly into four 3-inch diameter ramekins. Place the ramekins on a baking pan. Skim off any foam and gently pop any air bubbles from the surface. Pour boiling water into the baking pan around the ramekins, being careful not to splash water into them, to create a water bath that ensures even baking.
- Bake the custards: Bake for 35-40 minutes until the custard is mostly set but still has a slight wobble in the center. The exact time depends on the depth of the ramekins. Remove the ramekins carefully from the water bath.
- Cool and refrigerate: Allow the custards to cool completely at room temperature, then refrigerate for at least 2 hours and up to 3 days to fully set and chill.
- Caramelize the tops: When ready to serve, sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard’s surface. Tap the sides of the ramekins to distribute the sugar evenly. Using a kitchen blow torch, caramelize the sugar by moving the flame in a circular motion until a deep amber crust forms. Alternatively, place under a broiler to achieve caramelization, watching carefully to avoid burning.
Notes
- Do not boil the cream mixture at any point to prevent curdling and ensure a smooth custard.
- Steeping the Thai tea for the full 15 minutes is essential for extracting that distinctive flavor.
- Slowly temper the eggs with hot cream to avoid scrambling the yolks.
- Use a water bath during baking to help the custards cook evenly and prevent cracking.
- The custard is perfectly set when it still has a slight wobble in the center; it will firm up as it chills.
- If you do not have a kitchen torch, using the broiler is a good alternative for caramelizing sugar but watch closely to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai-French Fusion
Keywords: Thai Tea Crème Brûlée, Thai tea custard, crème brûlée recipe, Thai dessert, baked custard, caramelized sugar dessert
