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Thai Tea Creme Brulee Recipe

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★★★★★

4.4 from 131 reviews

This Thai Tea Creme Brulee recipe combines the classic French dessert with the bold, aromatic flavors of Thai tea. Rich and creamy custard infused with fragrant Thai tea leaves is baked to perfection in a water bath, chilled thoroughly, and topped with a crisp caramelized sugar crust. It’s an elegant twist that delivers a unique balance of creamy sweetness and spiced tea aroma, perfect for impressing guests or indulging in a decadent treat at home.

Ingredients

Scale

Cream and Tea Infusion

  • 2 cups heavy cream
  • 3 tbsp Thai tea mix
  • 2 cups hot water

Custard

  • 5 egg yolks
  • ½ cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Infuse the Cream: Microwave the heavy cream for 1 minute until warm, then add the Thai tea mix. Allow the tea to steep in the cream for 20 minutes to impart its rich flavor.
  2. Preheat Oven and Prepare Cream: Preheat your oven to 325°F (163°C). Strain the infused cream through a fine mesh sieve to remove tea leaves, then gently heat the cream on the stovetop until hot but not boiling—look for wisps of smoke to indicate the right temperature.
  3. Mix Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly pale.
  4. Temper the Egg Mixture: Slowly add ¼ cup of the hot cream to the egg yolk mixture, whisking constantly to gently raise its temperature and prevent curdling. Then, pour this tempered mixture back into the pot with the remaining hot cream, stirring well to combine.
  5. Add Vanilla and Remove from Heat: Stir in the vanilla extract, then remove the pot from the heat to cool slightly.
  6. Prepare Ramekins and Water Bath: Place four 8-ounce ramekins into a 9×9-inch baking dish. Pour the custard through a fine mesh sieve into each ramekin to ensure smoothness. Carefully pour 2 cups of hot water into the baking dish around the ramekins, creating a water bath to gently cook the custard.
  7. Bake the Creme Brulee: Bake in the preheated oven for 35–40 minutes. After 35 minutes, check doneness by gently shaking the ramekin; the custard should wiggle like jello but not be liquid in the center. If not set, bake a few minutes longer.
  8. Cool Custards: Remove ramekins from the water bath and let cool at room temperature for 2 hours. Then refrigerate overnight to fully set and chill.
  9. Caramelize the Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen blow torch to caramelize the sugar until golden and crisp. Let the sugar topping harden, then serve immediately.

Notes

  • Steeping the Thai tea in the cream is key to infusing the dessert with authentic flavor; do not skip or shorten this step.
  • Tempering the eggs ensures a smooth custard without scrambled bits.
  • The water bath controls the cooking temperature, preventing the custard from curdling and ensuring a silky texture.
  • Use a blow torch for optimal caramelization; if unavailable, you can broil briefly but watch carefully to avoid burning.
  • This dessert can be made a day ahead and kept refrigerated until ready to torch and serve.

Keywords: Thai Tea Creme Brulee, Thai Tea Dessert, Creme Brulee Recipe, Infused Custard, Caramelized Sugar Dessert, Asian Inspired Sweets, Tea Infused Custard

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