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Thai Tea Creme Brulee Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 6 reviews
  • Author: Jessica
  • 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

  1. 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.
  2. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the custard.
  3. 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.
  4. Whisk Egg Mixture: In a small bowl, whisk together the egg yolks and granulated sugar until smooth and well incorporated.
  5. 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.
  6. Add Vanilla: Stir in the vanilla extract and remove the pot from heat.
  7. Prepare Ramekins and Baking Dish: Place 4 ramekins (about 8 oz each) into a 9×9-inch baking dish.
  8. Pour Custard: Strain the custard through a fine mesh sieve into the ramekins to ensure a smooth texture.
  9. Create Water Bath: Carefully pour 2 cups of hot water into the baking dish around the ramekins to gently regulate baking temperature.
  10. 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.
  11. Cool Custards: Allow the creme brulees to cool at room temperature for 2 hours, then refrigerate overnight to fully set the custard.
  12. 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.

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