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Indulge in Thai Tea Creme Brulee: 5 Irresistible Steps

Thai Tea Creme Brulee
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A silky Thai Tea Crème Brûlée infused with the warm, floral notes of Thai tea, perfect for special occasions or cozy treats.

Ingredients

Scale
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 3 tablespoons Thai tea leaves or 3 tea bags
  • 5 large egg yolks
  • 1/2 cup granulated sugar (plus 2–3 tablespoons for caramelized top)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (160°C) and arrange four 6-oz ramekins in a deep baking dish.
  2. Heat cream and milk in a saucepan until just steaming, then remove from heat.
  3. Add Thai tea to the hot cream, cover, and steep for 10-15 minutes.
  4. Whisk egg yolks with 1/2 cup sugar until pale and thickened.
  5. Strain the tea-infused cream through a fine sieve into a measuring cup.
  6. Temper the eggs by slowly pouring 1/3 of the hot cream into the yolks while whisking constantly.
  7. Pour the tempered yolk mixture back into the cream, then stir in vanilla and salt.
  8. Strain the custard again into a clean bowl.
  9. Divide the custard among the ramekins, and pour hot water into the baking dish halfway up the sides of the ramekins.
  10. Bake for 30-40 minutes until edges are set and centers wobble slightly.
  11. Remove ramekins from the water bath and cool for 20 minutes, then refrigerate for at least 4 hours or overnight.
  12. Before serving, sprinkle 1 teaspoon of sugar over each custard and caramelize with a kitchen torch until amber and crisp.

Notes

    Nutrition

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

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