Chai crème brûlée offers a delightful combination of textures and flavours, making it a delicious choice for a special occasion.
Simple yet elegant, this dessert is a guaranteed crowd-pleaser and a perfect way to end a celebratory meal on a memorable note.
The smooth custard base, traditionally flavoured only with vanilla, receives a captivating twist with the addition of warm chai flavours that include cardamom, cinnamon, and ginger. When served, the signature caramelized sugar crust provides a satisfying crack and contrasting sweetness. Each spoonful unfolds a symphony of textures and flavours, a testament to chai crème brûlée’s unique appeal.
Chai Crème Brûlée
This simple dessert is one I make on repeat, trying different flavour combinations for different celebrations. To make the classic version, omit the chai tea bags and follow the recipe.
Servings 4
Equipment
- 4 Ramekins or crème brûlée dishes
- Kitchen torch
Ingredients
- 3 chai tea bags
- 2 cups heavy cream
- 5 large egg yolks
- 1/3 cup white sugar, plus extra for caramelizing
- 1 tsp vanilla
- pinch salt
Garnishes
- 1/4 cup pistachios, shelled and chopped
- 1 cup whipped cream
- 1 tbsp candied ginger, chopped
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
Overnight method
- In a sealable container, add tea bags to heavy cream. Seal and leave in refrigerator overnight. Remove tea bags and discard them. In a saucepan, scald the heavy cream - heat until it's just about to boil. Remove from heat.
Quick method
- In a saucepan, scald the heavy cream – heat until it's just about to boil. Remove from the heat, add the chai tea bags, and let steep for about 15 minutes. Remove the tea bags and discard them.
- In a bowl, whisk together the egg yolks and sugar until well combined.
- Temper the egg mixture with the addition of a small amount of hot cream, whisking continuously, to avoid scrambling the eggs. Still whisking continuously, gradually add the remaining hot cream, along with the vanilla, to the mixture.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Arrange 4 ramekins in a shallow baking dish, and using a measuring cup or ladle, divide the mixture evenly among them. Place in the preheated oven and fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins. This will avoid spillage when moving the baking dish.
- Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- Carefully remove the ramekins from the water bath and let them cool on a rack to room temperature. Refrigerate for at least 2 hours, or covered overnight, until fully chilled.
- Remove from refrigerator about 30 minutes before serving. When ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each crème brûlée. Caramelize the sugar using a kitchen torch until it turns a deep golden colour. Let the caramelized sugar harden for a minute or two.
- Garnish with any of the following: a dollop of whipped cream, chopped pistachios, chopped candied ginger and/or a light dusting of ground cinnamon.
