Thai Tea Creme Brulee

Thai Tea Creme Brulee is a delightful fusion of flavors that elevates the classic French dessert to new heights. This creamy custard, infused with aromatic Thai tea, offers a unique taste experience. The crunchy caramelized sugar on top adds a satisfying contrast to the silky texture. Perfect for special occasions or simply as a treat, this dessert is sure to impress your guests and tantalize your taste buds.

Why You’ll Love This Recipe

• Unique Flavor Combination: The use of Thai tea brings an exotic twist, enhancing the traditional creme brulee with rich and aromatic notes.
• Impressive Presentation: The caramelized sugar topping creates a stunning visual appeal, making it perfect for dinner parties.
• Easy to Follow: With straightforward steps, you can create this gourmet dessert at home without any fuss.
• Make Ahead Option: This dessert can be prepared in advance and stored in the fridge, allowing you to enjoy more time with your guests.
• Versatile Serving Sizes: Whether you’re hosting a large gathering or enjoying an intimate dinner, this recipe can easily be adjusted for different serving sizes.

Tools and Preparation

Before you begin making your Thai Tea Creme Brulee, gather your tools and equipment. Having everything on hand will streamline the cooking process and ensure success.

Essential Tools and Equipment

• Ramekins
• Saucepan
• Whisk
• Fine-mesh sieve
• Baking pan
• Kitchen torch or broiler

Importance of Each Tool

• Ramekins: These small dishes are essential for portioning out the custard and achieving the perfect baking environment.
• Fine-mesh sieve: This tool helps strain the tea-infused cream smoothly, ensuring a silky texture in your custard.
• Kitchen torch: A must-have for caramelizing the sugar on top, giving your creme brulee its signature crisp topping.

Ingredients

To make your Thai Tea Creme Brulee, you’ll need the following ingredients:

For the Custard Base

• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 1/4 cup Thai tea mix
• 5 egg yolks
• 1/4 cup granulated/castor sugar
• 1 tsp vanilla paste/extract

For Caramelizing the Top

• 2-3 tbsp granulated/castor sugar

How to Make Thai Tea Creme Brulee

Step 1: Infuse the Cream Mixture

In a saucepan, add heavy cream and milk. Cook on low heat just until the mixture begins to simmer. Do not boil. Turn off the heat and add the Thai tea mix. Steep the tea for 15 minutes.

Step 2: Preheat Oven

Preheat your oven to 300℉/150℃ while waiting for the tea to infuse.

Step 3: Prepare Egg Mixture

While waiting for tea to infuse, add egg yolks, granulated sugar, and vanilla paste into a medium bowl. Whisk until combined. Set aside.

Step 4: Strain Cream Mixture

Strain the infused cream using a fine-mesh sieve. Transfer back to a saucepan and heat on low until it simmers again. Remove from heat.

Step 5: Combine Mixtures Carefully

While whisking constantly, gradually drizzle the hot cream mixture into the yolk mixture slowly to avoid curdling.

Step 6: Final Straining

Strain this combined mixture through a fine-mesh sieve into a large measuring cup with a pouring lip.

Step 7: Prepare Ramekins

Divide the mixture into four 3-inch ramekins placed in a baking pan. Skim off any foam and pop air bubbles. Pour boiling water into the baking pan around ramekins without splashing water inside them.

Step 8: Bake Custards

Bake for 35–40 minutes or until set but still slightly wobbly in the center. The depth of ramekins affects baking time; remove them from water once done.

Step 9: Cool and Chill

Allow ramekins to cool completely at room temperature before refrigerating for at least two hours or up to three days.

Step 10: Caramelize Sugar Top

When ready to serve, sprinkle each custard with sugar (1 1/2 to 2 teaspoons). Tap sides of ramekins gently before using a kitchen torch in circular motions until evenly caramelized to deep amber color. Alternatively, use a broiler if preferred.

Enjoy your homemade Thai Tea Creme Brulee!

How to Serve Thai Tea Creme Brulee

Serving Thai Tea Creme Brulee can elevate the experience of this delightful dessert. Here are some creative ways to present and enjoy this unique twist on a classic favorite.

Individual Ramekins

• Serve each portion directly in its ramekin for a rustic touch. This keeps the caramelized sugar intact and allows guests to crack it open themselves.

Garnished with Fresh Berries

• Top each brulee with fresh berries like raspberries or strawberries. The tartness balances the sweetness of the custard beautifully.

Accompanied by Whipped Cream

• A dollop of lightly sweetened whipped cream adds a creamy contrast to the crunchy topping, enhancing the overall texture.

Drizzled with Coconut Cream

• For a tropical flair, drizzle coconut cream over the top before serving. This complements the Thai tea flavors wonderfully.

Served with Mint Leaves

• Add a sprig of fresh mint as a garnish. It not only looks appealing but also adds a refreshing aroma that enhances each bite.

How to Perfect Thai Tea Creme Brulee

Perfecting your Thai Tea Creme Brulee requires attention to detail and technique. Here are some tips to help you achieve that silky custard and perfectly caramelized top.

• Temperature Control: Ensure your cream mixture is heated gently to prevent curdling when mixing with egg yolks.
• Strain Thoroughly: Straining the mixture after combining it with egg yolks removes any lumps, leading to a smooth custard.
• Use a Water Bath: Baking in a water bath helps regulate temperature, ensuring even cooking and preventing cracks in your custards.
• Cool Completely: Letting your brulees cool completely at room temperature before refrigerating helps set them properly without forming condensation.
• Caramelize Evenly: When using a blow torch, move it in circular motions for even caramelization; avoid staying too long in one spot.
• Chill Before Serving: Refrigerate your brulees for at least 2 hours before serving; this enhances flavor and texture.

Best Side Dishes for Thai Tea Creme Brulee

Pairing side dishes with your Thai Tea Creme Brulee can create a more rounded dining experience. Here are some suggestions that complement its rich flavors.

1. Coconut Sticky Rice: A sweet and chewy side dish that pairs well with the creamy texture of the brulee.
2. Mango Sorbet: Refreshing and light, mango sorbet cleanses the palate between bites of rich custard.
3. Fruit Salad: A mix of tropical fruits like pineapple, kiwi, and papaya adds freshness and brightness alongside the dessert.
4. Matcha Cookies: These slightly bitter cookies provide an interesting contrast to the sweet brulee while adding unique flavor notes.
5. Sesame Seed Tuile: A crispy cookie made from sesame seeds offers crunch and nutty flavor that complements the brulee’s richness.
6. Lemon Tartlets: The tangy lemon tartlets can provide sharpness that cuts through the creaminess of the dessert nicely.

Common Mistakes to Avoid

Making Thai Tea Creme Brulee can be a delightful experience, but certain pitfalls may arise. Here are some common mistakes to steer clear of:

• Overheating the Cream: Heating the cream too much can cause it to boil, which curdles the mixture. Always heat on low until just simmering.
• Skipping the Straining Step: Not straining the cream can leave tea leaves in your custard, affecting texture. Use a fine-mesh sieve for a smooth custard.
• Not Gradually Mixing: Pouring hot cream into egg yolks too quickly can scramble them. Drizzle in the cream slowly while whisking constantly.
• Underbaking the Custard: If you remove the ramekins too early, the custard may not set properly. Look for a slight wobble but ensure it’s mostly firm.
• Neglecting to Cool Properly: Serving too soon can result in a runny custard. Allow it to cool completely before refrigerating for at least two hours.
• Burning the Sugar Topping: Using too high of a flame when caramelizing sugar can lead to burnt spots. Move your torch in a circular motion for even caramelization.

Storage & Reheating Instructions

Refrigerator Storage

• Keep your Thai Tea Creme Brulee covered with plastic wrap or in airtight containers.
• It will stay fresh for up to 3 days in the refrigerator.

Freezing Thai Tea Creme Brulee

• Freezing is not recommended as it may alter the texture and taste.
• If necessary, freeze without caramelizing sugar and consume within 1 month.

Reheating Thai Tea Creme Brulee

• Oven: Preheat to 325℉ (163℃), cover with foil, and warm for about 10-15 minutes.
• Microwave: Heat on low power for short intervals (10-15 seconds) until slightly warm; be careful not to cook it further.
• Stovetop: Place ramekins in a pot with simmering water (double boiler method) and heat gently until warm.

Frequently Asked Questions

Here are some common questions about preparing Thai Tea Creme Brulee:

How do I make Thai Tea Creme Brulee less sweet?

You can reduce the amount of sugar used in both the custard and topping. Adjusting sweetness allows you to enjoy more of the rich tea flavor.

Can I use coconut milk instead of heavy cream?

Yes, using coconut milk will add a unique flavor twist, but it may change the texture slightly. Ensure you balance it with enough fat from another source.

What desserts pair well with Thai Tea Creme Brulee?

Thai Tea Creme Brulee pairs nicely with fresh fruit or light sorbets that complement its creamy richness.

How long does it take to prepare Thai Tea Creme Brulee?

The total time is approximately 4 hours and includes prep, cooking, and chilling time before serving.

Can I customize my Thai Tea Creme Brulee?

Absolutely! You can experiment with flavors by adding spices like cardamom or using different teas for unique twists.

Final Thoughts

Thai Tea Creme Brulee offers an exciting blend of classic French dessert techniques with exotic flavors from Thailand. This recipe is versatile; feel free to customize it by experimenting with different teas or flavorings. Give it a try, and impress your family and friends with this delightful treat!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Thai Tea Creme Brulee

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lara
• Total Time: 1 hour
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Experience the delightful fusion of flavors with Thai Tea Creme Brulee, a sophisticated twist on the classic French dessert. This creamy custard is infused with aromatic Thai tea, creating a rich and exotic taste that will tantalize your taste buds. The contrast of the crunchy caramelized sugar topping adds an irresistible texture that makes this dessert not just a treat, but an impressive centerpiece for any gathering. Whether you’re celebrating a special occasion or simply indulging yourself at home, this easy-to-follow recipe ensures that you can create a gourmet experience without any fuss.

---

Ingredients

Scale 1x2x3x

• 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 extract
• 2–3 tbsp granulated sugar (for caramelizing)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a saucepan, combine heavy cream and milk over low heat until simmering. Remove from heat and add Thai tea mix; steep for 15 minutes.
2. Preheat oven to 300°F (150°C).
3. In a bowl, whisk together egg yolks, sugar, and vanilla extract until combined.
4. Strain the infused cream through a fine mesh sieve back into the saucepan and heat until simmering again.
5. Gradually whisk the hot cream mixture into the egg yolk mixture to prevent curdling.
6. Strain again into a measuring cup and divide among four ramekins in a baking pan.
7. Fill the pan with boiling water (without splashing into ramekins) and bake for 35–40 minutes until set but slightly wobbly in the center.
8. Cool to room temperature before refrigerating for at least two hours.
9. When serving, sprinkle each custard with sugar and caramelize using a kitchen torch or broiler.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Thai/French

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 25g
• Sodium: 70mg
• Fat: 31g
• Saturated Fat: 18g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 210mg