Chai Crème Brûlée is a simple dessert to make. It has a fragrant aroma and a warm flavor which balances well into a creamy, sweet custard.
Homemade Crème Brûlée will always impress your family and guests. It is a simple custard dessert made with egg yolks, heavy cream, and sugar. After the custard is set, sprinkle a thin layer of granulated sugar on top and brûlée with a blow torch.
If Crème Brûlée is on the menu at a restaurant you can guarantee I will order it. I love the creamy custard and the hard caramelized sugar topping. It is so fun to smack your spoon into the sugar topping and hear it crack. The perfect bite of Crème Brûlée provides a crunch from the caramelized sugar to accompany the smooth and creamy custard.
Chai means tea in Hindi. Chai is a black tea made with milk, cinnamon, cardamom, cloves, ginger, and black peppercorns. These warm earthy spices add tons of flavor to this gluten-free, divine dessert. The chai and spices add so much depth to an already wonderful dessert.
HOW TO MAKE CHAI CRÈME BRULEE:
Start by heating heavy cream in a small pot with tea bags, cardamom pods, cinnamon and cloves. This will allow the flavors to seep into the heavy cream and develop the chai flavor.
While the cream comes to a gentle boil, in a medium bowl, whisk together the egg yolks and sugar until it forms a pale yellow color and thick and flowy ribbon.
Turn the heat off and ladle a little hot cream to the egg yolks at a time and continue to whisk. This process is important as it allows the temperature of the eggs to rise without cooking them. If this process is not done properly you will end up with sweet scrambled eggs.
Add all the heavy cream into the egg mixture and whisk until combined. Pour the custard mixture through a sieve and preferably into a jug or large measuring cup. This will allow for easy pouring into the small ramekins prior to baking.
Place empty ramekins into a baking dish. Pour custard mixture evenly between the ramekins. Pour hot water (carefully) into the baking dish until it is half the height of the ramekins. Gently place the baking dish into the oven and bake.
Remove the baking dish from the oven and allow the custard to come to room temperature. Then cover the ramekins with plastic wrap (to avoid a film forming on the custard) and place in the fridge for at least eight hours.
Sprinkle with sugar and torch prior to serving. This creates a fun Instagram-able moment for all. It’s just too bad that everyone won’t be able to taste how delicious this Chai Crème Brulee
OTHER GLUTEN-FREE RECIPES:
- Pavlova with Lemon Cream and Fresh Fruit
- Gluten-Free Blueberry Crumble
- Saffron and Cardamom Rice Pudding
OTHER DESSERT RECIPES:
Creamy and decadent homemade Chai Creme Brulee is an easy to make, gluten-free dessert, made with bold and aromatic spices.
- 8 egg yolks, room temperature
- 1/2 cup sugar
- 3 cups heavy cream
- 4 tea bags of black tea
- 1 cinnamon stick
- 3 cloves, whole
- 3 green cardamom pods, whole
- 4 tbsp sugar for topping
- Boil a kettle of water for the water bath in which the ramekins will be baked.
- Preheat the oven to 325 degrees
- Whisk together eggs and sugar until it is pale yellow and comes together in long ribbons
- Heat up heavy cream at a medium heat with tea bags and spices until the desired chai color and cream comes to a gentle boil.
- Ladle heated cream into egg mixture and whisk. This process allows for the eggs to temper (increase in heat without cooking).
- Continue adding heated cream and whisking until combined.
- Pour the custard mixture through a sieve into a pourable jug or large measuring cup.
- Place the ramekins into a baking tray.
- Pour custard mixture evenly into the ramekins.
- Pour boiling water into the baking tray (should reach the halfway mark).
- Place baking tray with ramekins into the oven and cook for 30-40 minutes until firm but jiggly.
- Take out of the oven and let cool. Cover with plastic wrap and place in fridge for a minimum of 8 hours for it to set.
- Sprinkle a thin layer of sugar over each ramekin and torch with a blow torch before serving.
This recipe makes enough custard for eight 4 ounce servings (32 ounces in total).