Why You’ll Love Thai Tea Crème Brûlée Recipe
If you love Thai tea and crave rich, custardy desserts, this recipe is a perfect match. The infusion of Thai tea gives the custard a beautiful amber-orange hue and a deep, spiced flavor, while the crisp sugar topping offers that signature brûlée crunch. It’s a show-stopping dessert that feels gourmet but is surprisingly simple to make with a bit of patience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Heavy cream
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Thai tea leaves (or Thai tea mix)
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Egg yolks
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Granulated sugar
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Vanilla extract
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Salt
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Turbinado or granulated sugar (for caramelized topping)
Directions
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Preheat your oven to 325°F (160°C).
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In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
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Stir in the Thai tea leaves and let steep for 10–15 minutes. Strain to remove the tea leaves and return the infused cream to the pan to warm slightly.
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In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until smooth.
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Slowly pour the warm Thai tea cream into the egg mixture, whisking constantly to temper the eggs.
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Strain the mixture again for a smooth custard, then divide it evenly into ramekins.
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Place the ramekins in a baking dish and pour hot water around them to create a water bath.
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Bake for 30–35 minutes, or until the custards are set but still slightly wobbly in the center.
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Remove from the water bath and let cool, then refrigerate for at least 2 hours (or overnight).
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Before serving, sprinkle an even layer of sugar on top of each custard and caramelize with a kitchen torch until golden and crisp.
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Let stand a few minutes before serving to allow the sugar crust to harden.
Servings and timing
Serves: 4–6
Prep time: 25 minutes
Cook time: 35 minutes
Chill time: 2 hours minimum
Total time: Approximately 3 hours
Variations
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Coconut Thai Tea Crème Brûlée: Substitute part of the cream with coconut milk for a tropical twist.
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Spiced version: Add a touch of ground cardamom or star anise during steeping for added depth.
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Dairy-free: Use a mix of full-fat coconut cream and almond milk.
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Mini servings: Use small ramekins or espresso cups for bite-sized versions.
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Lighter option: Use half-and-half instead of heavy cream, though texture may vary slightly.
Storage/Reheating
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Refrigerate: Keep covered in the refrigerator for up to 3 days before brûléeing the tops.
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Do not freeze: Freezing can cause the custard to separate and lose its creamy texture.
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Caramelize just before serving: To maintain the signature crunch, brûlée the sugar right before eating.
FAQs
What is Thai tea made of?
Thai tea typically includes strong black tea, spices like star anise and tamarind, and food coloring, giving it a distinct orange hue and sweet, creamy taste.
Can I use Thai tea bags instead of loose leaves?
Yes, use 2–3 tea bags in place of loose tea for similar flavor. Adjust steeping time to taste.
Why is my custard grainy?
Overheating the cream or overbaking can cause the custard to curdle. Use a water bath and monitor closely for doneness.
How do I know when the crème brûlée is done baking?
It should be set around the edges but still slightly jiggly in the center. It will firm up as it chills.
Can I use a broiler instead of a torch?
Yes, but watch closely to avoid burning. Place ramekins under a hot broiler for 1–2 minutes until sugar melts and caramelizes.
What type of sugar is best for brûlée?
Turbinado or raw sugar gives a thicker, crunchier top, while regular granulated sugar provides a smoother finish.
Can I make this dessert ahead of time?
Yes, the custard can be made and chilled a day or two in advance. Add the brûlée topping just before serving.
Can I make this without a water bath?
A water bath ensures even, gentle cooking. Skipping it may result in cracked or unevenly cooked custards.
What does Thai tea crème brûlée taste like?
It has a creamy, silky custard base with a rich, slightly spiced, vanilla-infused Thai tea flavor and a crunchy caramel top.
Is Thai tea crème brûlée caffeine-free?
No, Thai tea contains black tea and thus has caffeine. Use decaffeinated black tea if needed.
Conclusion
Thai Tea Crème Brûlée is a stunning fusion dessert that marries the best of both worlds: the deep, comforting flavors of Thai tea and the silky, refined texture of classic French custard. It’s perfect for entertaining or whenever you want to impress with a unique, flavorful dessert that tastes as beautiful as it looks.
Thai Tea Crème Brûlée
This Thai Tea Crème Brûlée is a luxurious twist on the classic French dessert, infused with rich Thai tea flavor. Creamy, aromatic custard is topped with a crisp caramelized sugar crust, creating a perfect blend of East and West. A stunning make-ahead treat for dinner parties or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Yield: 4–6 servings
- Category: Dessert
- Method: Baking, Caramelizing
- Cuisine: French-Thai Fusion
- Diet: Vegetarian
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 tablespoons Thai tea leaves (or 2 Thai tea bags)
- 4 large egg yolks
- 1/3 cup granulated sugar (plus more for topping)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan, heat heavy cream and milk over medium heat until just simmering. Remove from heat and stir in Thai tea leaves. Cover and steep for 10–15 minutes.
- Strain the mixture through a fine mesh sieve to remove tea leaves.
- In a mixing bowl, whisk egg yolks, sugar, vanilla, and salt until pale and smooth.
- Slowly pour the warm Thai tea cream into the egg mixture, whisking constantly to temper the eggs.
- Strain the custard once more for extra smoothness, then divide evenly into 4–6 ramekins.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 30–35 minutes, or until the custard is just set but still slightly jiggly in the center.
- Remove ramekins from water bath and cool to room temperature, then chill in the fridge for at least 4 hours (or overnight).
- Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize with a kitchen torch until golden and crisp.
Notes
- For stronger flavor, steep Thai tea longer or use more leaves.
- Don’t skip the second straining for an ultra-smooth texture.
- No torch? Use your oven’s broiler to caramelize the sugar—but watch closely.
- Serve with berries or a dollop of whipped cream for contrast.
