Serves 4
70 min
Creamy Vanilla Chocolate Chai Brûlée
Recipe GLPRd902051e5da37e
A sophisticated custard dessert infused with chocolate chai tea, topped with a caramelized sugar crust. Silky cream and whole milk create a rich custard base, delicately flavored with vanilla and steeped chai spices, then baked to a perfect wobble in the center and finished with a crackling brûléed sugar top.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
10 grams Chocolate chai tea
300 grams Heavy cream (35% fat)
100 grams Egg yolks
40 grams Demerara sugar
65 grams Caster sugar
4 grams Ground vanilla bean powder
200 grams Whole milk
Directions
Preheat your oven to 130°C (260°F). Position four large or six medium ramekins in a baking dish and have them ready.
Measure and weigh all ingredients in advance to ensure smooth preparation.
Pour the heavy cream and whole milk into a saucepan. Add the ground vanilla bean powder and chocolate chai tea. Heat over medium heat until the mixture just comes to a boil.
Remove from heat and let the tea and vanilla steep for 10 minutes to fully infuse the flavors into the cream mixture.
While the cream infuses, whisk together the egg yolks and caster sugar in a large bowl until the mixture is pale, light, and well combined.
Bring the tea-infused cream mixture back to a boil. Remove from heat and carefully strain a small portion into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the remaining cream mixture through the strainer into the egg mixture, whisking gently to combine. Press down firmly on the tea leaves to extract every drop of flavor.
Whisk the combined custard mixture until fully smooth and well incorporated.
Divide the custard evenly among the prepared ramekins.
Pour hot water into the baking dish around the ramekins until the water reaches halfway up their sides, creating a water bath for gentle, even cooking.
Bake for approximately 60 minutes, until the custard is set around the edges but still trembles slightly in the center when gently shaken.
Remove the baking dish from the oven and allow the ramekins to cool to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight.
Just before serving, sprinkle a thin, even layer of demerara sugar over the top of each brûlée. Using a kitchen blowtorch, carefully caramelize the sugar until it turns golden brown and forms a crisp crust. (Alternatively, place under a hot broiler for 2-3 minutes until the sugar is caramelized.)
Serve immediately while the caramelized sugar crust is still warm and crispy.
