Chai Tea Creme Brûlée

Chai tea lattes are one of my favorite drinks! It’s such a delicious blend of black tea, warm spices, and milk. When thinking of which dessert I wanted to infuse this flavor into, creme brûlée seemed like the perfect option!

The spiced tea is steeped into the cream, making the most delicious custard base. The sugar that is brûléed on top adds a caramel flavor and crunch that pairs so well with the chai flavors! And who doesn’t love an excuse to get the torch out?

Chai Tea Creme Brûlée


  • 3 cups heavy cream
  • 6 egg yolks
  • 2/3 cup sugar, plus more for brûléeing
  • 6-8 chai teabags, depending on how strong you want it
  • 2 teaspoons vanilla bean paste
  • 2 cinnamon sticks (optional)


Preheat oven to 300 F

1. Prepare your ramekins by placing them in a baking dish. (For this amount of custard, I used four 6 oz ramekins and three 4 oz ramekins and arrange them in two 9 x 13 baking dishes)

2. In a medium saucepan, add the heavy cream, chai teabags, vanilla bean paste, and cinnamon sticks. Bring to a simmer, stirring often. Once it reaches a simmer, turn of the heat and cover the pan, allowing the tea to steep for about 10 minutes. Meanwhile, put a kettle of water on and bring to a boil.

3. In a medium bowl, add the egg yolks and sugar, whisk to combine.

4. Discarding the teabags and cinnamon sticks from the cream and temper the egg mixture (tempering prevents the eggs from scrambling and ensures a smooth custard). To do this, stream about 1/4 cup of the cream into the egg mixture while whisking. Do this once or twice more before adding all of the cream into the egg mixture. Once fully combined, strain the mixture through a fine mesh sieve and discard any solids. Divide into the ramekins, filling 3/4 of the way full.

5. Place the baking dishes into the oven and pour the boiling water into the baking dishes until it comes 2/3 up the ramekins.

6. Bake for about 35 minutes, until the custards have set and have a uniform wobble.

7. Allow to cool slightly, and remove the ramekins from the baking dish onto a cooling rack. Once they have come to room temperature, cover and refrigerate for at least 4 hours or up to 3 days.

8. Once ready to brûlée, sprinkle a couple teaspoons of sugar on top of the custard. Follow the manufactures directions on your kitchen torch, and heat the sugar until all the sugar has caramelized and the surface is smooth. Allow the sugar to harden and serve immediately

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