If you adore the rich, creamy sweetness of traditional creme brulee and have a soft spot for the bold, fragrant flavor of Thai tea, then this Thai Tea Creme Brulee Recipe is going to become your new obsession. It’s a wonderful fusion dessert that takes the classic French custard and infuses it with the vibrant, warm notes of Thai tea, creating a deliciously unique treat that’s both elegant and comforting. Every spoonful gives you that luscious custard texture with a caramelized sugar topping, plus the delightful twist of exotic tea flavor that elevates it to something truly special.
Ingredients You’ll Need
This recipe calls for just a handful of simple but essential ingredients, each playing a crucial role in making your Thai Tea Creme Brulee creamy, flavorful, and beautifully aromatic. With the right balance of rich heavy cream, aromatic Thai tea, and fresh egg yolks, you’ll create custard perfection that is both smooth and decadent.
- 2 cups heavy cream: The backbone of the custard, giving it the creamy, velvety texture you expect from a great creme brulee.
- 3 tbsp Thai tea mix: Adds the signature bold and fragrant flavor that makes this recipe stand out.
- 5 egg yolks: These provide the structure and richness, thickening the custard while keeping it silky smooth.
- ½ cup granulated sugar: Sweetens the custard perfectly and forms the crispy caramelized top.
- 1 tsp vanilla extract: Enhances the overall flavor, balancing the bold tea notes with subtle warmth.
- 2 cups hot water: Used for the water bath to help gently cook the custard without overdoing it.
How to Make Thai Tea Creme Brulee Recipe
Step 1: Infuse the cream with Thai tea
Start by microwaving the heavy cream for about a minute until warm, then stir in the Thai tea mix. Allow the tea to steep in the cream for 20 minutes, infusing that creamy base with the fragrant orange hues and bold tea flavor that define this dessert.
Step 2: Prepare the oven and strain the cream
While your tea is steeping, preheat your oven to 325 degrees Fahrenheit. Once steeping is done, strain the Thai tea cream through a fine mesh sieve to remove the tea leaves. Reheat the cream gently until it’s hot and steaming, but don’t let it boil—this sets the stage for a smooth custard.
Step 3: Mix the egg yolks and sugar
In a bowl, whisk together the egg yolks and granulated sugar until smooth and pale. This mixture will later be combined with your hot cream to create that perfect custard texture.
Step 4: Temper the eggs
This step is key to avoid scrambled eggs in your custard. Slowly add about 1/4 cup of hot cream to the egg yolks while whisking briskly. Then pour this tempered egg mixture back into the rest of the hot cream, blending everything smoothly together.
Step 5: Add vanilla and prepare to bake
Stir in the vanilla extract for extra depth, then carefully pour the custard mixture through a sieve into individual ramekins placed in a baking dish. Pour hot water into the dish around the ramekins to create a water bath, which ensures gentle, even cooking.
Step 6: Bake the custard
Bake at 325 degrees Fahrenheit for 35 to 40 minutes. Around 35 minutes, check for doneness by gently shaking the ramekins; the custard should wiggle slightly like firm jelly. If the center is still too loose, bake a few minutes longer, then let the creme brulees cool.
Step 7: Chill and caramelize
Let the custards cool for two hours at room temperature, then refrigerate overnight to fully set. When ready to serve, sprinkle a thin layer of sugar evenly across the top and use a blow torch to caramelize until golden and crispy. That satisfying crack of caramelized sugar is the perfect finishing touch.
How to Serve Thai Tea Creme Brulee Recipe
Garnishes
Sprinkle toasted coconut flakes or crushed pistachios on top for a delightful crunch contrast. A few edible flowers or a delicate mint leaf can add a pop of color and freshness to complement the rich custard.
Side Dishes
This dessert shines on its own but pairs beautifully with fresh tropical fruit like mango or passionfruit for a refreshing balance. Serve alongside a light jasmine tea or even a small cup of strong Thai iced tea to echo the flavors in the creme brulee.
Creative Ways to Present
Try serving this Thai Tea Creme Brulee Recipe in mini glass jars or vintage teacups for a charming twist. You can also sprinkle a bit of matcha powder on top for a vibrant green contrast or layer the custard with crushed shortbread cookies for added texture and indulgence.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Thai Tea Creme Brulee tightly covered in the refrigerator for up to 3 days. It will retain its silky texture and the flavor of the Thai tea will even deepen slightly over time.
Freezing
Freezing creme brulee is not recommended as it can alter the custard’s smooth texture and cause it to become grainy upon thawing. For best results, enjoy this dessert fresh or within a few days refrigerated.
Reheating
This is a chilled dessert best served cold, so reheating is usually unnecessary. If the caramelized sugar top loses its crispness after refrigeration, simply re-torch the surface before serving to refresh that signature crackling crust.
FAQs
Can I use another type of tea instead of Thai tea?
Absolutely! While Thai tea lends a distinctive spiced, creamy flavor, you can experiment with Earl Grey, chai, or even green tea to create your own unique twist on the classic creme brulee.
What if I don’t have a blow torch?
No worries! You can use your oven’s broiler to caramelize the sugar, but watch carefully and stay close—it only takes a couple of minutes to get that perfect golden crust without burning.
How do I know when the creme brulee is perfectly cooked?
The custard is done when it jiggles slightly in the center but doesn’t look liquid. It should feel like soft jelly when you gently shake the ramekin. Overbaking will cause cracks or a rubbery texture.
Is it okay to use store-bought Thai tea mix?
Yes, store-bought Thai tea mix works wonderfully and makes this recipe super accessible. Just stick to a good-quality blend to ensure that authentic bold flavor shines through.
Can I make this recipe dairy-free?
For a dairy-free version, try substituting coconut milk or another rich plant-based milk, but be mindful the texture might be slightly different. You may also need to adjust cooking times.
Final Thoughts
There’s something so magical about combining the familiar comfort of creme brulee with the exotic flair of Thai tea, and this Thai Tea Creme Brulee Recipe hits that sweet spot perfectly. It’s surprisingly easy to make, packs a punch of unique flavor, and is guaranteed to impress anyone lucky enough to taste it. So go ahead—treat yourself and your loved ones to this delightful fusion dessert that’s both elegant and utterly irresistible.
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Thai Tea Creme Brulee Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus 2 hours cooling and overnight chilling
- Yield: 4 creme brulees
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Description
This Thai Tea Creme Brulee is a unique twist on the classic French dessert, infused with the rich, aromatic flavors of traditional Thai tea. The heavy cream is steeped with Thai tea leaves to create a fragrant custard that is baked to creamy perfection and topped with a caramelized sugar crust for a delightful contrast of textures.
Ingredients
Custard Ingredients
- 2 cups heavy cream
- 3 tbsp Thai tea mix
- 5 egg yolks
- ½ cup granulated sugar
- 1 tsp vanilla extract
Baking Preparation
- 2 cups hot water (for water bath)
Instructions
- Steep Thai Tea in Cream: Microwave the heavy cream for 1 minute until warm. Add the Thai tea mix and steep for 20 minutes to infuse the cream with the tea’s rich flavors.
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the custard.
- Strain and Heat Cream: Strain the tea-infused cream through a fine mesh sieve, then gently heat it until hot but not boiling, indicated by smoke starting to waft off the surface.
- Whisk Egg Mixture: In a small bowl, whisk together the egg yolks and granulated sugar until smooth and well incorporated.
- Temper Eggs: Slowly add ¼ cup of the hot cream to the egg and sugar mixture while whisking continuously to raise the eggs’ temperature and prevent curdling. Then pour this mixture back into the remaining hot cream, stirring well to combine.
- Add Vanilla: Stir in the vanilla extract and remove the pot from heat.
- Prepare Ramekins and Baking Dish: Place 4 ramekins (about 8 oz each) into a 9×9-inch baking dish.
- Pour Custard: Strain the custard through a fine mesh sieve into the ramekins to ensure a smooth texture.
- Create Water Bath: Carefully pour 2 cups of hot water into the baking dish around the ramekins to gently regulate baking temperature.
- Bake: Bake the custards for 35-40 minutes. Check doneness at 35 minutes by gently shaking the ramekins; a slight jiggle resembling gelatin means they are ready. If too loose, continue baking a few more minutes.
- Cool Custards: Allow the creme brulees to cool at room temperature for 2 hours, then refrigerate overnight to fully set the custard.
- Caramelize Sugar: Before serving, sprinkle a thin layer of sugar on top of each custard, shake off excess, and use a kitchen blow torch to caramelize the sugar until golden and crisp.
Notes
- Use fine mesh straining to ensure a smooth custard without tea leaves or cooked egg bits.
- Tempering the eggs is essential to avoid scrambled eggs in the custard.
- Water bath is crucial to provide gentle, even heat and prevent cracking or curdling.
- Adjust baking time slightly depending on your oven and ramekin size.
- Allow custards to chill thoroughly overnight for best texture and flavor development.
