Masala Chai Crème Brûlée Recipe — Spiced Tea Custard Dessert

• 3 cloves
• 5 cardamom pods, seeds removed
• 1 cinnamon stick or 1 teaspoon ground cinnamon
• 1 3/4 cups heavy cream
• 1/2 cup whole milk
• 2 Indian masala chai tea bags or 2 teaspoons loose chai tea
• 1/2 teaspoon ground ginger
• 1/2 cup plus 5 tablespoons superfine sugar (or blitz granulated sugar in a blender until finely ground but not powdery)
• 5 large egg yolks
• 1/2 teaspoon vanilla extract

• Preheat oven to 300°F (150°C).
• Using a spice grinder or mortar and pestle, grind the cloves, cardamom seeds, and cinnamon to a fine powder.
• In a large pot over medium heat, combine the cream, milk, tea bags, ginger, and ground spices. Stir, bring almost to a boil, then lower the heat and simmer gently for 5 minutes. Remove from heat and let the mixture infuse for 10 minutes. Strain through a fine-mesh strainer or cheesecloth into a large measuring cup.
• In a bowl, whisk 1/2 cup of the sugar with the egg yolks and vanilla until light and creamy, about 2 minutes. While whisking constantly, slowly stream the strained cream into the egg mixture to temper the yolks.
• Place 4 to 6 ramekins in a shallow roasting pan and divide the custard evenly among them. Pour boiling water into the pan so it reaches halfway up the ramekins. Bake until the custards are set but still slightly wobbly in the center, 30 to 40 minutes, depending on ramekin size.
• Remove ramekins from the water bath and cool to room temperature, about 1 hour. Cover and refrigerate at least 2 hours or up to 2 days.
• To serve, evenly sprinkle the remaining 5 tablespoons of sugar over each custard. Caramelize with a kitchen blowtorch or, if using the broiler, place the dishes about 4 inches (10 cm) below the broiler and watch closely until the sugar melts and forms a glossy, browned crust. Serve immediately or refrigerate briefly for up to 2 hours before serving.

Adapted From

Gunpowder

Nutrition

Chiyo Ueyama

The custard here is soft and pudding-like in the best way, with the creamy spiced filling shining through the caramel. I baked and chilled the custards two days ahead and torched them just before serving. The internal temperature reached 173°F after 30 minutes, ideal for a properly set custard.

Jenny Latreille

I love a spicy chai, so I used double-spice tea bags for a lively flavor that balanced the rich cream. I ground the spices and also used the grinder to make superfine sugar, which picked up a hint of chai in the crust. My ramekins took slightly longer than 30 minutes to cook, but the result was worth it.

Kristen Kennedy

Though I had hesitated to make custard before, this recipe was straightforward and forgiving. I pulsed the spices into the cream and strained any larger pieces. The sugar formed a thick, crunchy surface that gave a satisfying crack when tapped with a spoon.

Jenny Hunt

Quick, flavorful, and make-ahead friendly. A definite win.

Amy Wilschut

The chai spices add a wonderful depth. My family loved it; I’d make this to impress at a dinner party.

Helena Pereira

The texture and spice intensity are excellent when the recipe is followed carefully. For a milder result, I tried Earl Grey and fresh grated ginger and found a more balanced flavor.