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Chai Creme Brulee

Milky sweet spiced tea dessert….made by China, cooked by France. Genuis idea combining the perfect combination of flavour and texture.

September 20, 2018

Chai Creme Brulee

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Chai Creme Brulee

ingredients for six

crème brulée

600ml whipping cream
1 x cinnamon stick
2 x cloves
½ tsp ground ginger
1 tsp fennel seeds
¼ tsp cardamom seeds
60 gm caster sugar
1 tsp quality leaf tea
6 x extra large egg yolks

praline caramel

caster sugar
2 Tbsp finely chopped
unsalted raw cashews

METHOD

  1. Preheat oven to 150ºC.
  2. Make crème brulée custard. Place cream in saucepan with whole spices and sugar. Heat on low temperature until simmering, stirring occasionally. Add tea leaves and continue to simmer for a minute to infuse.
  3. While cream is heating, stir egg yolks in a medium size stainless steel bowl with a hand whisk to just combine.
  4. Slowly pour hot infused cream over egg mixture and stir gently but thoroughly creating custard.
  5. Strain custard through sieve into jug. Discard spices and tea leaves. Pour custard into 6 x 125ml ramekins.
  6. Place filled ramekins in deep roasting pan and pour just boiled water to come two-thirds of the way up sides. Carefully place roasting pan in oven.
  7. Check consistency after 30 minutes and if custard is still runny continue to cook for 5 to 10 minutes, until set to a jelly-like consistency.
  8. Once cooked, remove ramekins from roasting pan. Chill custards in fridge, preferably overnight.
  9. To make praline caramel, scatter tops of chilled brulée lightly with chopped cashew nuts.
  10. Sprinkle each brulée in an even layer with a rounded teaspoon caster sugar. Using a blow torch, melt sugar until golden and nuts are lightly roasted.
  11. Place back in fridge to re-chill and serve within 6 hours (see notes)

COOKS NOTES

  •  A good quality tea bag offers a convenient alternative to loose leaf tea. Each bag holds  approximately 1 teaspoon.
  • Freeze egg whites in a snap lock bag for later use or keep refrigerated for a week or so as they improve with age to make great meringues.
  • To minimise cooking time for brulée, work quickly keeping  everything hot whilst preparing.
  • Do not incorporate air into the custard, it needs to be as dense as possible.
  • Do not let any water get into ramekins as this will prevent custard from setting.
  • Omit spices and tea and add ½ teaspoon vanilla paste to hot cream to create classic crème brulée.
  • Recipe is easily altered to make more or less; 1 egg yolk to 100ml cream and 10gm sugar.
  • Try pistachio nuts in place of cashews for praline or omit nuts altogether.
  • If brulée is refrigerated for too long the praline toffee will start to melt (time to dissolve will depend on the thickness of the caramel layer).

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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