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Thai Tea Crème Brûlée Recipe

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4.4 from 12 reviews

  • Author: Lea
  • Total Time: 4 hours 5 minutes
  • Yield: 4 servings

Description

This Thai Tea Creme Brulee recipe combines the rich, creamy texture of classic French custard with the distinct aromatic flavors of Thai tea. Infused with fragrant tea leaves and topped with a perfectly caramelized sugar crust, this elegant dessert is a delightful fusion that is both sophisticated and comforting.

Ingredients

Cream Mixture

  • 1 1/4 cups heavy cream
  • 3/4 cup whole milk
  • 1/4 cup Thai tea mix

Custard Base

  • 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

  1. Infuse Cream: In a saucepan, combine heavy cream and whole milk. Heat on low until the mixture begins to simmer—be careful not to let it boil. Remove from heat and add the Thai tea mix. Allow the tea to steep for 15 minutes to extract its rich flavor.
  2. Preheat Oven: Set your oven to 300°F (150°C) to prepare for baking the custards.
  3. Prepare Custard Base: While the tea is infusing, whisk together egg yolks, sugar, and vanilla paste in a medium bowl until fully combined and smooth.
  4. Strain and Reheat Cream: Strain the tea-infused cream through a fine-mesh sieve to remove leaves and sediment. Return the strained cream to the saucepan and gently heat on low until it begins to simmer again. Remove from heat immediately.
  5. Temper Eggs: Gradually pour the hot cream mixture into the egg yolk mixture in a thin stream while whisking constantly to avoid curdling the eggs and create a smooth custard base.
  6. Final Strain: Pass the combined mixture through a fine sieve into a large measuring cup or bowl with a pouring lip to ensure ultra-smooth custard texture.
  7. Fill Ramekins and Arrange in Water Bath: Divide the custard evenly among four 3-inch (7.5 cm) diameter ramekins. Skim off any foam and eliminate air bubbles by popping them gently. Place ramekins into a baking pan and carefully pour boiling water into the pan around them without splashing water into the custards.
  8. Bake Custards: Bake for 35-40 minutes, until the custards have set but still wobble slightly in the center. The time may vary depending on the depth of your ramekins. Remove ramekins from the water bath.
  9. Cool and Chill: Allow custards to cool fully at room temperature, then refrigerate for at least 2 hours and up to 3 days to thicken and develop flavor.
  10. Caramelize Sugar Topping: Just before serving, sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard. Tap the ramekins gently to spread the sugar, then use a kitchen blow torch to caramelize the sugar in a circular motion until it turns a deep amber color. Alternatively, use a broiler to achieve the same golden crust.

Notes

  • Do not allow the cream to boil to avoid altering the flavor and texture of the custard.
  • Tempering the egg yolks by slowly adding hot cream prevents the eggs from curdling and ensures a smooth custard.
  • Use a fine-mesh sieve multiple times for a silky texture free of tea leaves or cooked egg bits.
  • Water bath baking (bain-marie) helps cook the custard evenly and prevents cracking.
  • Chilling custards thoroughly improves texture and flavor before serving.
  • A kitchen torch produces the best caramelized sugar crust, but a broiler is a good alternative if you don't have one.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Thai-French Fusion

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