Description

This Thai Tea Crème Brûlée is a luxurious fusion dessert that combines the rich, creamy texture of classic French crème brûlée with the distinct, aromatic flavors of traditional Thai tea. Infused with the bold orange and spicy notes of Thai tea, this custard is steamed gently and finished with a perfectly caramelized sugar crust, delivering an irresistible balance of smooth and crunchy textures.

Ingredients

Cream Mixture

½ cup whole milk
2 cups heavy whipping cream
⅓ cup Thai tea mix

Custard

4 large egg yolks (room temperature)
½ cup granulated sugar
Pinch kosher salt

For Brûlée Topping

⅓ cup granulated sugar (for brûlée)

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Instructions

Steep Thai Tea: Add the milk, heavy cream, and Thai tea mix to a saucepan, stir to combine, and steep on low heat for 5-7 minutes until the mixture is warm and steaming, stirring occasionally to prevent sticking.
Separate Eggs: Separate 4 large eggs, reserving the whites for another use and keeping the yolks at room temperature.
Prepare Oven and Ramekins: Preheat the oven to 325°F (163°C). Place empty ramekins inside a 13×9-inch casserole dish and set aside.
Strain Tea Cream: Strain the steeped cream mixture through a fine mesh sieve into a bowl to remove tea leaves, then rinse out the saucepan to ensure no residue remains.
Heat Cream with Sugar: Return the strained cream to the cleaned saucepan. Add ½ cup granulated sugar and a pinch of kosher salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches a very low simmer but does not boil.
Whisk Egg Yolks: Vigorously whisk the egg yolks in a medium bowl for about 1 minute until lighter in color and slightly airy.
Temper Eggs: Slowly drizzle in one ladle of the hot cream into the egg yolks while whisking continuously to temper, then repeat with a second ladle. Transfer this egg mixture back into the saucepan with the remaining hot cream and whisk immediately to combine thoroughly.
Fill Ramekins: Evenly ladle the custard mixture into the prepared ramekins inside the casserole dish.
Add Water Bath: Bring water to a boil in a small pot, then carefully pour the hot water into the casserole dish around the ramekins, filling it halfway up the sides without letting water get into the custards.
Bake Custards: Place the casserole dish with ramekins on the center rack of the preheated oven (rack slightly pulled out). Bake for 20-25 minutes until the custards are mostly set but still slightly jiggly in the center.
Cool Custards: Remove ramekins with tongs and a dish towel, transfer carefully to a wire rack to cool without sitting in water. Let cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours or overnight for best texture.
Apply Sugar Topping: When ready to serve, sprinkle a spoonful of granulated sugar evenly over the surface of each chilled custard. Rotate the ramekin to spread the sugar and dump the excess sugar to the next ramekin, repeating until all ramekins are topped.
Caramelize Sugar: Using a kitchen torch, brûlée the sugar layer until it melts and caramelizes into a golden crust. For the best crack and crust, sprinkle a thin layer of sugar again and torch once more.
Serve: Serve immediately to enjoy the contrast of creamy custard and crisp caramelized sugar topping.

Notes

Keep egg yolks at room temperature for better mixing and texture.
Do not allow the custard to boil, as it can curdle.
The custard should still be slightly jiggly when removing from the oven; it firms up during cooling.
Use a kitchen torch for an even, controlled brûlée; broiling in the oven may overcook the custard.
Leftover egg whites can be used for meringues or other recipes.
Specks of tea in the custard are normal and add flavor.