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  1. Recipes

Masala Chai Crème Brûlée

Making a Crème Brûlée can be tricky, but when done right - with interesting flavours guest will love them. We tried the obvious favourite: Masala Chai! See the full recipe below.

Masala Chai Crème Brûlée

Ingredients

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Crème Brûlée:

  • Cream 1.0 l
  • Milk 300.0 ml
  • Lipton Yellow Label Teabags (20x150TB) 2.0 pc
  • Cardamom, powder 7.0 g
  • Cinnamon powder 3.0 g
  • Ginger powder 1.0 g
  • Black pepper crushed 1.0 g
  • Caster Sugar 400.0 g
  • Egg, york 15.0 pc

Preparation

  1. Crème Brûlée:

    • Heat cream and milk slowly and don’t boil, but only simmer.
    • Brew the Lipton Yellow Label Tea Bags in simmering cream.
    • Add spices and brew for 5 minutes.
    • Strain the mixture.
    • In a mixing bowl cream the sugar and eggs until sugar is dissolved and mixture is turned light yellow.
    • Temper the chai cream mixture into the egg sugar mixture.
    • Pour the mix into ramekins.
    • Place ramekins in water bath & bake in oven for 30 minutes at 160°C.
    • Set Crème Brûlée in the fridge for 12 hours.
    • When ready to serve sprinkle with caster sugar and Brûlée the top.