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Thai Tea Crème Brûlée Recipe

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3.9 from 20 reviews

This Thai Tea Creme Brulee is a luxurious twist on the classic French dessert, infused with fragrant Thai tea for a unique and rich flavor profile. Creamy custard topped with a crisp caramelized sugar crust makes it an irresistible treat.

Ingredients

Units Scale

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/castor sugar
  • 1 tsp vanilla paste/extract
  • 2–3 tbsp granulated/castor sugar

Instructions

  1. Infuse the cream: In a saucepan, add heavy cream and milk. Cook on low heat just until the mixture begins to simmer. Do not boil. Turn off the heat and add the Thai tea mix. Steep the tea for 15 minutes.
  2. Preheat oven: Preheat oven to 300℉/150℃.
  3. Prepare egg mixture: While waiting for tea to infuse, add egg yolks, sugar, and vanilla paste into a medium bowl. Whisk until combined. Set aside.
  4. Strain and reheat cream: Strain the infused cream using a fine-mesh sieve. Transfer the cream to a saucepan and heat on low heat again until it begins to simmer. Do not boil. Remove from the heat.
  5. Combine mixtures: While whisking constantly, gradually drizzle the hot cream mixture into the yolk mixture slowly to avoid curdling.
  6. Strain custard: Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip.
  7. Prepare ramekins: Divide the mixture into 4 3-inch/7.5 cm diameter ramekins and place them on a baking pan. Skim off the foam and pop any air bubbles. Pour the boiling water into the baking pan, being careful not to let any water splash into the ramekins.
  8. Bake custard: Bake for 35-40 minutes or until the custard is set but there is still a slight wobble. The depth of the ramekins will determine how long it takes for the custards to bake. Remove ramekins from the water.
  9. Cool and chill: Leave to cool completely at room temperature, then refrigerate for at least 2 hours or up to 3 days.
  10. Caramelize sugar: When ready to serve, put 1 1/2 to 2 tsp sugar on each custard. Tap the side of the ramekins to spread the sugar evenly. Torch the top using a blow torch, moving in a circular pattern until the whole surface is caramelized to a deep amber color. You can also put it in a broiler to achieve the same result.

Notes

  • Be careful not to boil the cream to avoid curdling.
  • Steeping the Thai tea for 15 minutes enhances the flavor.
  • Pouring boiling water into the baking pan creates a water bath to gently bake the custard.
  • Chill for at least 2 hours to allow the custard to set fully before caramelizing.
  • The top sugar layer can be caramelized using a blow torch or broiler.

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