Description

This Thai tea crème brûlée is a rich and silky dessert infused with bold Thai tea flavors and topped with a crisp caramelized sugar crust. A unique twist on the classic crème brûlée, this elegant treat is perfect for special occasions or impressive dinner party desserts.

Ingredients

2 cups heavy cream
2–3 tablespoons Thai tea leaves or Thai tea mix
5 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
2–3 tablespoons sugar (for caramelized topping)

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Instructions

Preheat oven to 160°C (325°F).
In a saucepan, heat heavy cream until warm but not boiling.
Add Thai tea leaves and let steep for 5–10 minutes.
Strain the cream to remove tea leaves and return to the saucepan.
In a bowl, whisk egg yolks and sugar until pale and smooth.
Slowly pour the warm infused cream into the egg mixture, whisking continuously.
Stir in vanilla extract and a pinch of salt.
Pour the custard into ramekins.
Place ramekins in a baking dish and add hot water halfway up the sides (water bath).
Bake for 30–40 minutes, until edges are set and centers slightly jiggle.
Remove, cool to room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch until crisp.

Notes

Do not boil the cream to avoid curdling the custard.Strain well to ensure a smooth texture.Torch sugar just before serving for the best crackly top.A water bath ensures gentle, even baking.