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Chai Creme Brûlée

Chai Creme Brûlée

  • Author: hungrygirlinqueens
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Custard


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


  1. Boil a kettle of water for the water bath in which the ramekins will be baked.
  2. Preheat the oven to 325 degrees
  3. Whisk together eggs and sugar until it is pale yellow and comes together in long ribbons
  4. 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.
  5. Ladle heated cream into egg mixture and whisk. This process allows for the eggs to temper (increase in heat without cooking).
  6. Continue adding heated cream and whisking until combined.
  7. Pour the custard mixture through a sieve into a pourable jug or large measuring cup.
  8. Place the ramekins into a baking tray.
  9. Pour custard mixture evenly into the ramekins.
  10. Pour boiling water into the baking tray (should reach the halfway mark).
  11. Place baking tray with ramekins into the oven and cook for 30-40 minutes until firm but jiggly.
  12. 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.
  13. 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).