Creme brulee with a desi twist 🫶
A classic French dessert meets the bold, comforting flavors of karak chai. ☕✨
Silky smooth custard infused with aromatic @elaichico karak chai and finished with that signature crackly caramel top—every spoonful is pure comfort with a desi twist🤎
Karak chai creme brulee
Ingredients
1. 1 1/4cup heavy cream
2. 1/2 cup milk
3. 3 egg yolks
4. 40sugar + extra for topping
5. 1g salt
6. 30g karak chai leaves
Method
Step 1: In a pot over medium heat, combine the milk, heavy cream, and karak chai leaves. Heat until the mixture is just starting to simmer, then turn off the heat. Let it steep for 10 minutes.
Step 2: Strain out the tea leaves, then measure out 1¼ cups of the infused karak chai cream milk. If you are under, add heavy cream til you reach the necessary amount.
Step 3: Preheat the oven to 325F. Also, boil a pot of water on the side for a water bath.
Step 4: Whisk together the egg yolks, sugar, and salt til well combined.
Step 5: Gently reheat the chai cream milk until warm, either in a pot or in the microwave.
Step 6: Temper the egg yolk mixture by pouring a little bit of the chai cream milk into the eggs, whisking, and then repeating till fully combined.
Step 7: Divide the custard mix among two 8in ramekins. Place the ramekins in a baking dish and fill halfway up the sides with boiling water.
Step 8: Bake for 35-40 mins till it’s set on the edge with a small wobble in the middle.
Step 9: Cool for a few hours in the fridge. Top with sugar and finish with a blowtorch til golden brown and crisp.
As someone who loves experimenting with fusion desserts, I found this Karak Chai Creme Brulee to be a delightful surprise. Incorporating the strong, aromatic notes of karak chai tea into the traditional French custard adds warmth and a comforting spice that perfectly balances the sweetness of the caramelized sugar topping. One important tip I learned is to allow the chai leaves to steep thoroughly in the cream and milk mixture. This step is crucial to extracting the bold flavors without overpowering the delicate custard. Also, tempering the egg yolks gradually to avoid curdling makes the custard smooth and silky. For caramelizing the topping, I used a kitchen blowtorch, which gave a perfect golden-brown crust with the ideal crisp texture. If you don’t have a blowtorch, you can place the ramekins under a broiler for a few minutes but watch closely to prevent burning. Pairing this Karak Chai Creme Brulee with a cup of strong chai or coffee makes for a comforting and indulgent dessert experience. I’ve also experimented by adding a pinch of cardamom or cinnamon to the custard for an extra layer of spice, which complements the desi twist beautifully. This recipe is perfect for those who want to try something new and elevate traditional desserts with cultural flavors. Whether for special occasions or weekend treats, Karak Chai Creme Brulee offers a unique blend of French sophistication and South Asian comfort that’s bound to impress both family and friends.