Desserts
Masala Chai Crème Brûlée
By L'OCA
This recipe adds an Indian-spiced twist to a classic French dessert.
3 hr prep time
30 min cook time
Serves 5
Why we like it
Crème brûlée is known for its creamy texture and its signature crackling ‘burnt cream’ top layer.
Masala chai, or spiced black tea, is known for its warm, aromatic combination of cardamom, cinnamon, ginger, cloves, and black pepper.
When brought together, the complex spices complement the vanilla custard to create a fantastic fusion of flavours, while enhancing the overall richness of this indulgent dessert.
And it doesn’t have to be a special occasion like Valentine’s Day or an anniversary to make crème brûlée.
Ingredients
Preparation Notes
For optimal flavour and texture, prepare your crème brûlée a day in advance.
Once baked, cover and refrigerate overnight to enhance the silky richness of the custard.
Then, just before serving, sprinkle a thin layer of sugar on top of each serving, caramelize with a kitchen torch, and serve immediately.
Crème brûlée is synonymous with entertaining, and there are not many other spectacles quite like creating its signature crackling crust in front of your guests.
Making the recipe
Step 1
Infuse
- In a large pot, bring the cream, milk, tea bags and split vanilla bean just to a simmer.
- Turn off the heat and cover for 30 minutes.
- Strain the warm infusion into a bowl.
Step 2
Custard
- In a separate bowl, whisk the yolks and granulated sugar together.
- Slowly temper in the warm, creamy infusion.
- Cover closely with plastic wrap, and refrigerate for at least 1 hour.
Step 3
Bake
- Preheat oven to 325ºF.
- Divide the custard evenly into the ramekins, and place onto a deep baking dish.
- Add at least 1 cm of warm water into the baking dish.
- Bake until the custard is set, about 20-30 minutes, so that it has only a slight jiggle in the centre.
- Remove the dish from the oven, and allow to cool for 30 minutes.
- Wipe the bottom of each ramekin and refrigerate, uncovered, preferably overnight.
Step 4
Brûlée
- Just before serving, sprinkle the surface of each ramekin with about a tablespoon of granulated sugar, torch to caramelize, and enjoy!
