Name: Thai Tea Crème Brûlée
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: Fusion (French-Thai)
Ingredients: 2 cups heavy cream; 4 tablespoons loose Thai tea leaves or 4 Thai tea bags; 5 large egg yolks; 1/2 cup granulated sugar, plus extra for caramelizing; 1 teaspoon vanilla extract; Pinch of salt

A luxurious fusion dessert combining the creamy richness of classic crème brûlée with the aromatic, spiced flavors of traditional Thai tea for a beautifully unique treat.

Ingredients

2 cups heavy cream

4 tablespoons loose Thai tea leaves or 4 Thai tea bags

5 large egg yolks

1/2 cup granulated sugar, plus extra for caramelizing

1 teaspoon vanilla extract

Pinch of salt

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

Directions

I start by heating the heavy cream in a small saucepan until it just begins to simmer. Then, I remove it from the heat and add the Thai tea leaves or tea bags to steep for 15 minutes. After steeping, I strain the cream through a fine mesh sieve to remove the tea leaves.

Next, I preheat the oven to 325°F (160°C).

In a mixing bowl, I whisk together the egg yolks, 1/2 cup granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and pale.

Slowly, I pour the warm Thai tea-infused cream into the egg mixture, whisking constantly to combine and avoid curdling.

I pour the combined custard evenly into 4 to 6 ramekins.

I place the ramekins in a large baking dish and carefully pour hot water around them until it reaches halfway up the sides, creating a water bath.

Then, I bake the custards for 35-40 minutes, until they’re set but still slightly jiggly in the center.

Once baked, I remove the ramekins from the water bath and let them cool to room temperature before refrigerating for at least 4 hours or overnight.

Just before serving, I sprinkle a thin, even layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until it’s golden and crisp. After letting it cool for a minute, it’s ready to enjoy.

Servings and timing

This recipe makes 4 servings. The prep time is about 15 minutes, cooking takes around 40 minutes, and chilling requires at least 4 hours, so plan for just under 5 hours total before enjoying this delicious dessert.

Variations

I sometimes like to add a pinch of cinnamon or star anise to the tea while steeping for an extra layer of spice.

You can substitute the Thai tea with chai tea for a different but equally aromatic twist.

For a lighter option, I occasionally use half-and-half instead of heavy cream, though the custard won’t be quite as rich.

To add texture, I’ve experimented with topping the brûlée with toasted coconut flakes after caramelizing the sugar.

If I’m making this for a crowd, I double the recipe and use smaller ramekins to serve more portions.

Storage/reheating

I store any leftovers covered in the refrigerator for up to 3 days. It’s best eaten cold, so I don’t recommend reheating. The caramelized sugar topping is most enjoyable fresh, but if it softens, I sometimes re-caramelize with a torch before serving again.

FAQs

Can I use Thai tea powder instead of loose leaves or tea bags?

Yes, I can use Thai tea powder, but I reduce the steeping time and strain carefully to avoid gritty bits in the custard.

What if I don’t have a kitchen torch?

If I don’t have a torch, I can place the ramekins under a very hot broiler for a few minutes, watching closely to caramelize the sugar without burning it.

Can I make this dairy-free?

I’ve tried using coconut cream instead of heavy cream for a dairy-free version. It changes the texture slightly but keeps the rich flavor and works well with the Thai tea.

How can I tell when the custard is done baking?

I look for the custard to be mostly set with just a slight jiggle in the center when gently shaken—similar to traditional crème brûlée.

Can I prepare this dessert in advance?

Absolutely, I prepare the custards a day ahead and refrigerate them. The caramelized topping is best added just before serving to maintain the crisp texture.

Conclusion

This Thai Tea Crème Brûlée is one of my favorite ways to enjoy a classic dessert with a fresh, aromatic twist. The marriage of creamy custard and spiced tea flavor creates a unique treat that’s elegant and satisfying. Whether I’m making it for a special occasion or a quiet night in, it never fails to impress. If you’re a fan of both crème brûlée and Thai tea, this fusion dessert is definitely worth trying.

Recipe: