Description
Experience a sophisticated fusion of classic French technique and bold, aromatic Thai tea spices with this exquisite dessert. This Thai Tea Creme Brulee offers a silky, custard base infused with notes of vanilla, star anise, and orange blossom, topped with the signature crack of caramelized sugar. Perfectly elegant for dinner parties, this recipe provides a unique, vibrant twist on a timeless favorite that is both visually stunning and incredibly simple to prepare in your own kitchen.
Ingredients
2 cups heavy cream
3 tablespoons Thai tea mix (loose leaf)
5 large egg yolks
1/3 cup granulated sugar (plus extra for the topping)
1/2 teaspoon pure vanilla extract
Pinch of salt
Instructions
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove from heat, stir in the Thai tea mix, and steep for 10 minutes.
Pour the infused cream through a fine-mesh strainer into a clean bowl, discarding the tea leaves.
Whisk the egg yolks and 1/3 cup sugar in a separate bowl until smooth and pale.
Slowly pour the warm tea-infused cream into the egg mixture while whisking constantly to temper.
Place ramekins in a deep baking dish and pour the custard mixture into the ramekins.
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake at 325°F (160°C) for 35-40 minutes until set but still jiggly in the center.
Remove from the water bath and chill in the refrigerator for at least 4 hours.
Sprinkle a thin layer of sugar over the top just before serving and use a kitchen torch to caramelize.
Notes
Keep the chilled custard base covered in the refrigerator to prevent it from absorbing other food odors. Ensure the water bath is hot when placing the ramekins in the oven for an even bake.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Thai-French Fusion
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 18g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg