Chai Tea Creme Brulee {Recipe}

I pretend like I am a sophisticated tea drinker because I’m all about my favorite Shmarbucks drink the Soy Chai. I know those of you who adore your daily tea would balk at my statement, I’m not really a tea drinker.  There is something about that blend of spices that warms you from the inside out like a big cozy scarf and matching sweater set.  Pretty much anything chai flavored puts me in a tranquil trance.  Like this recipe for Chai Tea Creme Brulee from Feasts for All Seasons.  Doesn’t it sound fantastic?


Chai Tea Crème Brûlée

set 6 small baking dishes (or tea cups) in an oven proof dish that is at least half as deep as the cups themselves. Preheat the oven too 325°.

2 C whipping cream

4 chai tea bags (or 2-3 tsp loose chai tea)

2 Tbsp brown sugar

5 egg yolks

1 whole egg

pinch of cinnamon

pinch of nutmeg

scant pinch of cloves

white sugar for the brûlée-ing

Heat the cream in a heavy bottomed saucepan until almost boiling. Add the tea and steep for 10-15 minutes, allowing the cream to partially cool.

Beat together the egg yolks and whole egg until broken down and no longer stringy.  Add the sugar and continue to mix until dissolved. Slowly add the warm cream, whisking constantly. Stir in the spices. Divide the custard between the cups. Pour boiling water around the  cups and place in a 325° oven for 30 minutes. They are ready when mostly set but still jiggly. Chill the custards for 2-4 hours until fully set.

Immediately before serving sprinkle the surface of each custard with white sugar and melt and caramelize the sugar with a kitchen torch (or under your oven’s broiler). Serve immediately.

Images copyright Sarah Letain 2012

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