Name: Best Thai Tea Créme Brulée
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 2 cups heavy cream; 2 tablespoons Thai tea leaves; 4 large egg yolks; 1/3 cup granulated sugar (plus extra for topping); 1/2 teaspoon vanilla extract; Pinch of salt

A fragrant fusion of East meets West, this Thai Tea Crème Brûlée takes the beloved French dessert and infuses it with the bold, floral, and slightly spicy notes of Thai tea. The result is a smooth and creamy custard with a deep amber hue, topped with that signature caramelized sugar crust. It’s elegant, unexpected, and completely addictive—a show-stopping finale to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream

2 tablespoons Thai tea leaves

4 large egg yolks

1/3 cup granulated sugar (plus extra for topping)

1/2 teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 325°F (160°C).

In a small saucepan, I heat the heavy cream over medium heat just until it starts to simmer. Then I remove it from the heat and stir in the Thai tea leaves.

I let the tea steep in the cream for 15 minutes to develop that bold flavor.

Once steeped, I strain the mixture through a fine mesh sieve and allow it to cool slightly.

In a mixing bowl, I whisk together the egg yolks, granulated sugar, vanilla extract, and salt until smooth and slightly pale.

I slowly pour the warm (not hot) Thai tea-infused cream into the egg mixture, whisking constantly so the eggs don’t scramble.

I divide the custard mixture evenly among 4 ramekins and place them into a deep baking dish.

Then, I pour hot water into the dish until it reaches halfway up the sides of the ramekins—this water bath helps the custard cook evenly.

I bake for 30–35 minutes, just until the edges are set and the center is still a little jiggly.

After baking, I carefully remove the ramekins and let them cool to room temperature before refrigerating for at least 2 hours or overnight.

When ready to serve, I sprinkle 1–2 teaspoons of sugar over each custard and use a kitchen torch to caramelize the tops. If I don’t have a torch, I broil them briefly in the oven—watching closely.

Servings and timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes (plus chilling time)

Calories: Approximately 310 kcal per serving

Variations

If I want to change things up, there are a few ways I like to play with this recipe:

Coconut Thai Tea Crème Brûlée: I substitute half the heavy cream with coconut milk for a more tropical flavor.

Spiced Version: I add a pinch of cardamom or star anise while steeping the tea for added warmth.

Less Sweet Option: I reduce the sugar slightly in the custard for a more balanced, tea-forward flavor.

Matcha Crème Brûlée: I swap the Thai tea for matcha powder for a vibrant green version.

Storage/Reheating

I store the baked (but not torched) custards covered in the fridge for up to 3 days. I wait to caramelize the tops until just before serving so the sugar crust stays crisp. If I want to warm them slightly, I leave them at room temperature for 15–20 minutes before torching. I never microwave them, as it ruins the texture.

FAQs

What kind of Thai tea should I use?

I use loose-leaf Thai tea mix, often found in Asian grocery stores or online. Look for brands that include tamarind, vanilla, and food coloring for that classic deep orange hue.

Can I make this ahead of time?

Yes, I usually make the custards a day in advance. Just keep them chilled and add the caramelized sugar topping right before serving for the best texture.

What if I don’t have a kitchen torch?

I use my oven’s broiler. I place the ramekins under the broiler for 1–2 minutes, watching very closely to avoid burning the sugar.

Can I use Thai tea bags instead of loose-leaf?

Yes, though I prefer loose-leaf for a stronger flavor. If I use tea bags, I steep 3–4 bags in the cream and press them well to extract maximum flavor.

Why did my custard curdle or come out grainy?

That usually happens if the cream is too hot when added to the eggs or if it’s overbaked. I always make sure the tea-infused cream is warm, not hot, and I pull the custards from the oven when they’re still a bit jiggly in the center.

Conclusion

This Thai Tea Crème Brûlée is one of my favorite ways to blend flavors from different cultures into one elegant dessert. It’s creamy, floral, and a little dramatic with that crackling sugar top. Whether I’m serving it at a gathering or indulging solo, it never fails to impress. With just a few simple steps, I can bring gourmet flavor into my own kitchen—no passport required.

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