Go Back
Thai Tea Creme Brulee

Decadent Thai Tea Creme Brulee: A Sweet Treat to Savor

Thai Tea Creme Brulee is a delightful fusion of creamy French custard and aromatic Thai tea flavors, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 4 ramekins
Course: Dessert
Cuisine: French, Thai
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 1 cup Heavy Cream Can substitute with half-and-half for lighter option.
  • 1 cup Whole Milk Can replace with additional heavy cream for richer flavor.
  • 4 tablespoons Thai Tea Mix Use Number One Chatramue brand for authenticity.
  • 6 large Egg Yolks Avoid using whole eggs to maintain creaminess.
  • 1/2 cup Granulated/Castor Sugar Adjust based on personal preference.
  • 1 teaspoon Vanilla Paste/Extract Substitute with almond extract for a twist.
For the Topping
  • 1/4 cup Granulated/Castor Sugar Use for creating the crunchy caramel layer.

Equipment

  • Medium saucepan
  • mixing bowl
  • whisk
  • Fine Mesh Sieve
  • ramekins
  • baking pan
  • Kitchen torch

Method
 

Preparation
  1. In a medium saucepan, combine heavy cream and whole milk, heating over low flame until it just begins to simmer—about 5 minutes.
  2. Remove from heat and stir in the Thai tea mix, allowing it to steep for 15 minutes.
  3. While the cream is steeping, whisk together the egg yolks, granulated sugar, and vanilla extract in a mixing bowl.
  4. Gradually add the infused cream to the egg yolk mixture, whisking continuously to prevent eggs from scrambling.
  5. Strain the mixture again to ensure a silky, smooth texture.
  6. Evenly divide the custard mixture into ramekins and place them in a baking pan with boiling water up to halfway up the sides.
  7. Preheat your oven to 300℉ (150℃) and bake for 35 to 40 minutes.
  8. Once baked, cool at room temperature for about 30 minutes and refrigerate for at least 2 hours.
  9. Before serving, sprinkle granulated sugar over each custard and caramelize using a kitchen torch.

Notes

This dessert combines French and Thai elements, ensuring a rich, creamy indulgence with an exotic twist.