Thai Tea Creme Brulee Recipe

Ever wondered what happens when your favorite Thai tea meets the luxurious world of crème brûlée? Let’s embark on a decadent journey where silky smooth custard and a crackling caramel top come together in a spoonful of bliss.

My Thai tea crème brûlée recipe is a wonderful combination of flavors. From the rich aroma of Thai tea leaves to the creamy texture from the heavy cream, this dessert is sweet and indulgent yet wonderfully elegant.

Its exotic essence is elevated by a hint of vanilla and magnified by a touch of salt.

Thai Tea Creme Brulee Recipe Ingredients

• Heavy Cream: Rich in fats, provides creamy texture.
• Thai Tea Leaves: Infuse bold flavor, subtle hints of spice.
• Egg Yolks: Add richness, thicken custard, high in protein.
• Granulated Sugar: Sweetens dish, caramelizes to crisp top.
• Vanilla Extract: Enhances flavor, adds aromatic notes.
• Salt: Balances sweetness, enhances overall taste.

Thai Tea Creme Brulee Recipe Ingredient Quantities

• 2 cups heavy cream
• 1/4 cup Thai tea leaves
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Granulated sugar for topping (about 1/4 cup)

How to Make this Thai Tea Creme Brulee Recipe

1. Set your oven to 325°F (160°C) to 시작하고; a middle rack is best for even cooking.

2. In a medium saucepan, heat the heavy cream over medium heat until it just starts to bubble. Remove from heat and mix in the Thai tea leaves. Allow to steep for about 15 minutes.

3. Pour the cream into a bowl and let it sit until the foam has collapsed. Strain the cream through a fine mesh sieve into a bowl. Push on the tea leaves to extract all the liquid. Discard or compost the tea leaves.

4. In a different mixing bowl, combine the egg yolks, 1/2 cup granulated sugar, the vanilla extract, and salt, and whisk together. The goal is to achieve a mixture that is pale and just slightly thickened.

5. Warm Thai tea-infused cream should be poured into the egg mixture in a slow, steady stream, with whisking being done without pause until the two mixtures are well combined.

6. Strain the mixture a second time to remove any bits of cooked egg, ensuring a smooth custard.

7. Separate the custard blend evenly into 6 ramekins.

8. Put the ramekins in a large baking dish or roasting pan. Fill the pan with hot water until it comes halfway up the sides of the ramekins, making a water bath.

9. Transfer the carefully to the oven and bake for 35-40 minutes, or until the centers are just set and slightly jiggly.

10. Take the ramekins out of the oven and allow them to cool in the water bath. When they have cooled, cover each ramekin in plastic wrap and put it in the fridge for at least 2 hours. When you’re ready to serve, sprinkle about a teaspoon of sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms the hard, golden top that makes the dish so special. No need to let the torch be the only thing that gets hot—feel free to warm up the custard in the torch’s flame, if you like.

Thai Tea Creme Brulee Recipe Equipment Needed

1. Oven
2. Medium saucepan
3. Whisk
4. Fine mesh sieve
5. Mixing bowls (2)
6. Ramekins (6)
7. Large baking dish or roasting pan
8. Measuring cups and spoons
9. Kitchen torch
10. Fine mesh strainer

FAQ

• What is the ideal temperature for baking Thai Tea Creme Brulee?Baking Thai Tea Creme Brulee at the perfect temperature of 325°F (163°C) is essential. This guarantees that the custard will set and not be curdled. Curdled custard is not a desirable outcome, nor is it one associated with a brilliant bake.
• Can I use loose leaf Thai tea instead of tea bags?Certainly, you may utilize loose leaf Thai tea to prepare this recipe. It is essential to filter the cream meticulously after it has been steeped to ensure that all tea leaves have been eliminated.
• What is the best way to infuse the cream with the Thai tea flavor?Simmer the heavy cream, then add the Thai tea leaves and let steep off the heat for about 15-20 minutes. The goal is to extract maximum flavor from the tea leaves.
• How do I know when the creme brulee is properly baked?When it’s set around the edges but still a bit jiggly in the middle, the creme brulee is finished. It typically takes about 30-35 minutes for this to happen.
• Why is salt used in this dessert?The overall flavor of the custard is enhanced by a small amount of salt that balances the sweetness and brings out the nuances of the Thai tea.
• What can I use if I don’t have a kitchen torch for caramelizing the sugar?When a torch is not handy, use the oven’s broiler setting to do the work. Caramelization happens quickly, so keep an eye on it to prevent burning.
• Can I make this dessert ahead of time?You can indeed prepare the creme brulee a day ahead and store it in the refrigerator. To achieve the best results, caramelize the sugar right before serving.

Thai Tea Creme Brulee Recipe Substitutions and Variations

You can use half-and-half as a substitute for heavy cream, but that makes the recipe only slightly less decadent and rich. You can also use coconut cream for an equally rich and decadent (but different-flavored) result! Here are several suitable heavy cream substitutes.
If Thai tea leaves are not available, you can use black tea leaves or chai tea leaves.
Granulated sugar: For an alternate depth of flavor, try brown sugar or coconut sugar.
Vanilla extract can be replaced with almond extract, or by using a split vanilla bean.

Pro Tips

1. Tea Infusion Time To achieve a more pronounced Thai tea flavor, you can steep the tea leaves in the cream for up to 30 minutes. Keep an eye on the cream’s temperature to ensure it doesn’t cool down too much before combining it with the egg mixture.

2. Egg Mixture Technique When whisking the egg yolks with sugar, whisk until the mixture reaches the “ribbon stage,” where it falls in thick ribbons when lifted. This helps incorporate air, leading to a smoother custard texture.

3. Consistent Heating Ensure the water bath is filled with hot water right before baking. The hot water helps the custard cook evenly, preventing the eggs from overheating and curdling.

4. Caramelization Tip Hold the kitchen torch at a slight angle and keep it moving in circular motions while caramelizing the sugar on top. This prevents burning and ensures an even, golden-brown crust.

5. Chill Time For the best texture and flavor, chill the baked custards for at least 4 hours or overnight. This allows the flavors to meld and the custard to set properly before the final sugar topping is added.