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Thai Tea Crème Brûlée Recipe

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Indulge in a luscious twist on the classic crème brûlée with this Thai Tea Crème Brûlée recipe. Combining the rich creaminess of traditional custard with the fragrant, spicy notes of Thai tea, this dessert offers a unique and aromatic flavor profile. Perfectly baked and topped with a crisp caramelized sugar crust, it’s an elegant treat ideal for impressing guests or treating yourself to something special.

Ingredients

Custard Base

  • 2 cup heavy cream
  • ½ cup milk
  • ½ cup Thai tea mix
  • 4 large egg yolk (save the whites for another use)
  • ½ cup sweetened condensed milk

Topping

  • 2 tablespoons granulated sugar (for brûlée)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 300°F (150°C) and prepare a pan filled halfway with hot water—this water bath will help cook the custard gently and evenly.
  2. Infuse Cream with Thai Tea: In a saucepan, combine the heavy cream, milk, and Thai tea mix. Bring the mixture to a boil over medium heat while stirring occasionally. Once boiling, remove from heat and let the tea steep for 5-10 minutes to fully infuse the flavors.
  3. Strain the Mixture: Strain the cream and milk mixture through a fine mesh strainer or cheesecloth-lined strainer to remove tea leaves. Discard the solids, keeping the infused liquid.
  4. Combine Egg Yolks and Condensed Milk: In a heatproof bowl, whisk together the egg yolks and sweetened condensed milk until well combined and smooth.
  5. Temper the Egg Mixture: Slowly drizzle the hot Thai tea cream mixture into the egg yolk mixture while whisking constantly. This gradual mixing prevents the eggs from scrambling and ensures a smooth custard base.
  6. Portion and Bake: Divide the custard evenly into three 8-ounce ramekins. Place the ramekins into your prepared deep baking dish, then carefully pour the hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes until the edges are set but the centers remain slightly jiggly.
  7. Cool and Chill: Remove ramekins from the water bath and let them cool at room temperature until just warm to the touch. Then chill in the refrigerator for at least 2 hours or up to 3 days, allowing the custard to fully set and develop flavor.
  8. Caramelize the Top: When ready to serve, sprinkle a thin, even layer of granulated sugar over each custard surface. Using a kitchen torch, caramelize the sugar until golden brown and crisp. Alternatively, place the ramekins under a broiler set to at least 450°F, watching closely and rotating every 20-30 seconds to avoid burning.
  9. Serve and Enjoy: Allow the caramelized sugar to cool for a few seconds to harden, then dig in to the creamy, flavorful Thai Tea Crème Brûlée.

Notes

  • Adding the hot tea-infused cream slowly to the egg yolks prevents them from cooking prematurely and curdling.
  • If you don’t have a kitchen torch, the broiler method works well but requires careful attention to avoid burning.
  • Leftover egg whites can be saved for other recipes such as meringues or omelets.
  • For a stronger Thai tea flavor, increase the tea mix slightly but be cautious not to overpower the custard.

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