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Thai Tea Crème Brûlée

This creamy, floral, Thai Tea Crème Brûlée takes the texture of a classic crème brûlée and combines it with a traditional Thai tea flavor profile.
Prep Time30 mins
Active Time30 mins
Chill time5 hrs
Total Time6 hrs
Course: Dessert, Snack
Cuisine: French, Thai
Keyword: fusion, single serving
Yield: 6 ramekins
Author: Callan Rowe | The Cozy Plum


  • Six, 4oz ramekins
  • 13x9” casserole dish
  • Fine mesh strainer
  • Cheesecloth (optional)
  • Large measuring cup or bowl


  • 4 large egg yolks room temperature
  • ½ cup granulated sugar 100g
  • 2 cups heavy whipping cream 476g + ~ ¼ cup (60g) extra
  • Pinch kosher salt
  • ¼ cup Thai tea mix 25g
  • cup granulated sugar for brûlée (67g)


  • Add the heavy cream and Thai tea mix to a saucepan, stir, and steep the tea on low for about 5-7 minutes until warm. Continue stirring occasionally.
  • Separate 4 eggs, reserving the whites for another time.
  • Preheat the oven to 325℉ and add the empty ramekins to a 13x9” casserole dish.
  • Strain the cream through a fine mesh strainer into a bowl to remove the large pieces of tea, then rinse out the pot to remove all pieces.
  • Strain the cream again through the smallest mesh strainer you have (I recommend using cheese cloth, as well) into a 2 cup liquid measuring cup. Some very tiny specks will remain.
  • Use the additional cream to bring the amount of cream back to 2 cups (475g). Transfer the cream to the rinsed pot and add the sugar and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and it comes to a simmer.
  • During this time, vigorously whisk the egg yolks in a medium sized bowl for about 1 minute. The mixture will become a bit lighter in color and slightly airy.
  • Once the cream comes to a simmer, drizzle in one ladle full of cream to the egg mixture while whisking. Do the same with a second ladle, then transfer the egg mixture into the pot with the cream. Whisk immediately until combined. Ladle the mixture evenly between the ramekins.
  • Boil a small pot of water and pour it into the pan in between the ramekins. Fill the pan halfway with water.
  • Transfer the pan to the preheated oven and bake for 20-25 minutes. The custard will still feel rather sloshy and jiggly, but will be slightly set on the edges.
  • Remove from the oven, and very carefully transfer the ramekins to a wire rack to cool using tongs and a dish towel. Keeping them in the water will cause the custard to overcook. Cool for 30 minutes, then transfer to the fridge for at least 4 hours, or overnight (uncovered).
  • When ready to serve, add a spoonful of sugar to the top of one ramekin, rotate the ramekin to spread evenly, then dump the excess sugar to the next ramekin and repeat. Use a kitchen torch to brûlée the sugar until caramelized. Then, sprinkle on a thin layer of sugar with your fingers and brûlée again. This double method creates the best crust and crack.
  • Serve immediately.


Only sugar and torch the amount you plan to serve. Unsugared custards will store in the fridge for 3 days. Brûléed ramekins will store fine, but the sugar layer will become soft and syrupy.
To brûlée the sugar under a broiler, set the broiler to high and allow it to get very hot. Move an oven rack as close to the broiler as possible. Place the sugared ramekins on a cookie sheet, then broil until the sugar becomes caramelized. Watch the entire process and don't walk away. Move and rotate ramekins, as needed, to catch the hot spots,