Creme Brûlée with Masala Chai

Here is a little bit of east meets west! Today, we take a popular french dessert and some spice. Chai is a tea that has become very popular in America and I wanted to show that there is so much more to do with tea than simply drinking it.

Our Masala Chai blend has all the required spices to make a perfect cup of Indian Masala Chai. The combination of warm spices with cream and sugar makes this Creme Brulee is a delicious twist to the class French dessert. 


YouTube: https://www.youtube.com/watch?v=0D9i8G665T0&t=11s



1 1/4 cup heavy whipping cream
1 Tablespoon Rupen's Masala Chai blend
6 egg yolks
1/4 cup sugar
1/4 teaspoon sea salt
4 teaspoons white granulated sugar, for brulee
Appliance: 1 blowtorch
  • Pre-heat oven at 325 F.
  • Bring 2 cups water to a simmer in a small saucepan. Set aside.
  • Pour heavy cream in a small saucepan over low heat.
  • When the cream is hot, add Rupen's Masala Chai blend. Stir to combine.
  • Meanwhile, whisk egg yolks, salt, and sugar until sugar and salt dissolve.
  • Strain and carefully pour cream into the egg yolk mixture while constantly whisking egg yolks. This will ensure eggs don't get cooked into an omelet.
  • Pour this mixture into four ramekins (about 3.5 oz in each container) on a baking tray (about 4 inches deep glass tray will suffice).
  • Pour hot water around the ramekins (not inside) and place the try along with the ramekins in the oven.
  • Bake for approximately 30 minutes OR until the custard is set and only jiggles in the center.
  • Remove from the oven, then remove ramekins and set aside to cool.
  • When the ramekins are at room temperature, place them in the refrigerator for 8 hours.
  • Before serving, add 1 teaspoon white granulated sugar on each of the ramekin, and brulee with a brulee torch. Serve.

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