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thai tea creme brulee
5 from 1 vote

Thai Tea Creme Brulee

Thai Tea Creme Brulee is a fun twist on the classic French dessert, combining the rich flavors of Thai tea with creamy, soft, silky custard and topped with crunchy caramelized sugar.
Author: Jaja Bakes
Course: Dessert
Cuisine: FrenchThai
Servings: 4 servings
Prep Time25 minutes
Cook Time40 minutes
Chilling Time3 hours
Total Time4 hours 5 minutes

Ingredients

  • 1 1/4 cups (300 ml) heavy cream
  • 3/4 cup (180 ml) whole milk
  • 1/4 cup (20 gr) Thai tea mix
  • 5 egg yolks
  • 1/4 cup (50 gr) granulated/castor sugar
  • 1 tsp vanilla paste/extract

Topping

  • 2-3 tbsp granulated/castor sugar

Instructions

  • 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.
  • Preheat oven to 300℉/150℃.
  • While waiting for tea to infuse, add egg yolks, sugar, and vanilla paste into a medium bowl. Whisk until combined. Set aside.
  • 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.
  • While whisking constantly, gradually drizzle the hot cream mixture into the yolk mixture slowly to avoid curdling.
  • Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip.
  • 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.
  • 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.
  • Leave to cool completely at room temperature, then refrigerate for at least 2 hours or up to 3 days.
  • 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

You may substitute milk with heavy cream for richer, creamier creme brulee.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 24g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 319mg | Sodium: 51mg | Potassium: 177mg | Sugar: 24g | Vitamin A: 1312IU | Vitamin C: 0.4mg | Calcium: 145mg | Iron: 1mg
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