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Thai Tea Crème Brûlée

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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.

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.

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