Description
Thai Tea Creme Brulee is an exquisite fusion of classic French dessert and aromatic Thai flavors. This creamy custard, delicately infused with the unique essence of Thai tea, is topped with a perfectly caramelized sugar crust that offers a delightful crunch. Ideal for both formal gatherings and casual evenings, this dessert is not only a feast for the palate but also a visual delight, making it a showstopper at any dining table. With straightforward steps and make-ahead convenience, impress your guests with this elegant treat that’s sure to be a favorite.
Ingredients
- 1 1/4 cups heavy cream
- 3/4 cup whole milk
- 1/4 cup Thai tea mix
- 5 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla paste/extract
- 2–3 tbsp granulated sugar (for caramelizing)
Instructions
- In a saucepan, combine heavy cream and whole milk; heat until just simmering. Remove from heat and steep in Thai tea mix for 15 minutes.
- Preheat oven to 300°F (150°C).
- Whisk together egg yolks, granulated sugar, and vanilla in a bowl until combined.
- Strain the cream mixture and return it to the saucepan; reheat on low until simmering.
- Gradually whisk the hot cream into the egg mixture to avoid curdling.
- Strain again into a measuring cup and divide among four ramekins placed in a baking pan.
- Fill the pan with boiling water halfway up the ramekins and bake for 35-40 minutes until slightly wobbly in centers.
- Cool completely before refrigerating for at least two hours or up to three days.
- Just before serving, sprinkle sugar on top of each custard and caramelize using a blowtorch or broiler.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 350
- Sugar: 23g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg
Keywords: Ensure you steep the Thai tea long enough for maximum flavor. Don’t rush through heating; keep it low to prevent curdling. For variations, try adding spices like cardamom or cinnamon to the cream mixture.