Chai Crème Brûlée

Chai Crème Brûlée

Chai Crème Brûlée

Chai is a delicious Indian drink of black tea, milk and spices. It’s a very warming drink and no chai mix is the same as the blend is created to the maker’s taste. You can usually expect to find cardamom, cinnamon/cassia bark, cloves and black pepper in a chai mix, but the quantities of each vary accordingly.

The flavour of chai lends itself well to cookery, from financiers, ganache and ice cream. In this instance I’ve used it to flavour a crème brûlée, this is a great way to round off an Indian meal.

The crème brûlée can easily be doubled to serve more people and it tastes best when made the day before, so it’s the perfect make ahead dinner party dessert. All you need to do is sprinkle sugar on top and brûlée it using a chef’s blowtorch an hour or two before your guests arrive.

Crème brûlée is such a simple dessert to make; it’s essentially baked custard with some sugar on top. I’ve made the chai element to this dessert easy too; you don’t need to worry about making your own spice blend. Instead I’ve used chai Holy Lama Spice Drops, they’re easy to store because they’re small, clean and the pipette dropper means you can control exactly how much you add to the baking mix.

You don’t have to use chai in this dessert, you can leave it out and make a traditional crème brûlée, or you could add in a different infusion, perhaps coffee, cinnamon or ginger, the options are limited only by your creativity.


450ml Whipping Cream

1 Vanilla Pod

2 Drops Holy Lama Chai Spice Drops

6 Egg Yolks

70g Caster Sugar, plus extra for sprinkling


  1. Preheat the oven to 140°C Fan/Gas Mark 2.
  2. Place the cream in a saucepan. Split the vanilla pod in half lengthways and scrape out the seeds. Add the seeds and pod to the cream along with the chai spice drops. Bring the cream to the boil and then remove it from the heat.
  3. Place the egg yolks and sugar together in a bowl.  Mix until pale, light and creamy. Pour the cream into the egg yolk mixture and combine until evenly mixed.
  4. Sieve the liquid into a jug, and then pour the custard evenly between 4 ramekins. It should fill them ¾ full.
  5. Place the ramekins in a deep-sided roasting tray and add enough boiling water to come halfway up the sides. Place the tray in the centre of the oven and bake for 40-50 minutes, or until just set, they should still wobble a little.
  6. Remove the ramekins from the water and allow to come to room temperature before chilling in the fridge overnight, or for a few hours until completely cold.
  7. When the brûlée is cold, sprinkle a teaspoon of sugar on top of each crème brûlée and caramelise the sugar with a chef’s blowtorch.  Leave the brûlée to cool and then serve within a few hours or the sugar top will start to break down.


Angela Field PatisserieMakesPerfect