Puddings
Chai-Spiced Crème Brûlées
Originally published · Modified
This is a slight adaptation of the traditional crème brûlée recipe, which has been infused with chai spices to add an Indian twist to a traditional classic.
I had no idea that crème brûlée was such a simple recipe to make, with a few simple ingredients. It is also a fantastic make-ahead dessert, when you have other dishes to prepare for a dinner party.
Speaking of dinner parties, to celebrate the easing of lockdown regulations, we recently had a little dinner party with a few close friends whom we have not seen in a while. I made a milk tart version of a crème brûlée to enhance the traditional flavours of crème brûlée. It was from here that I got the idea to make a chai version of this recipe.
I love the depth of flavour which is added by the spices, and the turmeric adds a wonderful golden hue to the custard.
The recipe
Chai-Spiced Crème Brûlées
adventureswithsugar.com/chai-brulees/
Method
Method: chai brûlées
- Combine the cream and spices: Place the whipping cream and milk into a medium saucepan and add all the spices into the cream.
- Heat and cool: Heat on medium-low heat until the cream just comes to a boil, you do not want to boil it. Then remove from the stove and let cool for about 30 minutes.
- Infuse overnight: Thereafter, place in the fridge to infuse overnight. This gives the custard its depth of flavour.
- Preheat the oven: When ready to bake the custards, preheat your oven to 120˚ Celsius.
- Reheat the cream: Reheat the cream until it is just about to boil. Little bubbles will start to form around the sides of the saucepan. This is how you will know when it is done.
- Strain: Remove from the stove and strain out the spices.
- Mix the egg yolks and sugar: In another bowl, stir the egg yolks and sugar together until combined, using a spatula. You do not want to create large foamy bubbles on the brûlée. You do not have to do this for more than 30 seconds.
- Temper the eggs: Then add a bit of the warm cream mixture to the eggs and sugar, to temper the eggs. Then add in the remaining cream and stir to combine.
- Skim off the foam: Skim off the foam, or there will be a bit of scrambling on the top of the custards. This is not the end of the world, it just will not look as pretty.
- Fill the ramekins: Pour the custard into six medium size ramekins.
- Set up the water bath: Set the ramekins into a large baking dish and fill with boiling water, until it comes up half the height of the ramekins.
- Bake: Bake for around 60 to 90 minutes. It is done when the sides are set, but there is a small wobble in the middle.
- Cool: Remove from the oven and let the custards come to room temperature.
- Chill: Then place in the fridge to chill for at least six hours, but ideally overnight.
- Caramelise the tops: When ready to serve, spread evenly around 1 teaspoon of caster sugar, on the top of the custard and brûlée with a blowtorch. It may not get completely dark, but that is fine, just to create a crackle. Then add another teaspoon and repeat, this time making the brûlée darker.
- Serve: The caramel will form a crisp layer on the top of the custard.
Tips for making these chai brûlées
Is it essential to infuse the spices in the cream overnight?
Infusing the spices in the cream overnight allows for a deep flavour to develop. Otherwise, it tastes like an ordinary crème brûlée.
Is it essential to temper the eggs?
Tempering refers to the process of gradually adding the hot cream to the egg yolks. By adding only a bit of the warm cream to the egg yolks initially, this helps with not scrambling the eggs.
Why do you have to skim the foam off the top of the custard before baking?
Skimming the foam off the top of the custard prevents the top from scrambling once baked.
At what temperature should I bake the chai brûlées?
Back when I initially tested this recipe baking the brûlées at 160˚ Celsius was what I recommended. But having done more testing, I recommend a much slower bake at 120˚ Celsius for an hour to an hour and a half.
How do I know when the chai brûlées are done?
The times included in the recipe are as close as possible a guide. Oven temperatures vary however, so keep a close eye on it. The chai brûlées are done when the sides have set but the centre is still a bit wobbly, but only very slightly.
Is there any trick to adding the sugar?
You want to try and add the sugar as evenly as possible. I also like doing a teaspoon of sugar and torching that, then adding on a second layer. I find that it produces a much nicer finish.
What if I do not have a blowtorch?
You can also brûlée these under the grill. Set the grill to 200˚ Celsius and place the rack underneath it. Heat the sugar until it is just brûléed. This does not give you the most consistent brûlée, but is a good alternative if you do not have a blowtorch.
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