Loyalty points



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

Designed for professional chefs, check out this Masala Chai Crème Brûlée recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Lipton Yellow Label Teabags.



  1. Crème Brûlée:

    • Heat cream and milk slowly, simmer, don’t boil.
    • Brew the Lipton Yellow Label Teabags 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 a water bath and bake in the 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.