Chai Creme Brulee Recipe
Recipe information
Make Chai Creme Brulee in just 2h . Chai infused creamy custard made with all the best of fall spices. Caramelized sugar on top.
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Ingredients
Chai Creme Brulee Ingredients
Chai Creme Brulee Directions
1. Infuse the Cream
In a saucepan, combine heavy cream, whole milk, and the chai tea bags. Heat over medium heat until it begins to simmer. Remove from heat and let steep for 15 minutes.
2. Prepare the Custard Mixture
In a mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves until well combined.
3. Combine Mixtures
Remove the tea bags from the cream mixture and gradually pour the warm cream into the egg yolk mixture while whisking constantly to temper the eggs.
4. Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
5. Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
6. Caramelize the Sugar
Sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Let it cool for a few minutes before serving.
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