Thai Tea Creme "Brûlée"

Indulge in the rich and bold flavors of Thai tea with our No Torch Thai Tea Crème Brûlée. This delightful dessert offers a unique twist on the classic, featuring a creamy Thai tea-infused custard without the need for a torch. Savor the velvety texture and vibrant flavors, culminating in a luscious caramelized sugar crust. Elevate your dessert experience with the alluring fusion of traditional crème brûlée and the bold essence of Thai tea.

Thai tea leaves are a specific type of black tea commonly used to make Thai iced tea. The tea leaves used in Thai tea blends are typically robust and strong, and they contribute to the distinctive flavor and vibrant orange color of the popular drink,Thai Iced Tea.

The history of Thai tea itself can be traced back to the 1940s. The origins of Thai tea are often associated with the government's efforts to promote the production and consumption of tea in Thailand. During that time, Thailand faced challenges in the tea industry due to changes in global demand and competition from other tea-producing countries. Over the years, Thai tea has become a beloved and iconic beverage, especially in Thai restaurants around the world. It's often served sweetened and mixed with condensed milk, evaporated milk, or coconut milk, and then poured over ice.

Crème brûlée, also known as burnt cream or trinity cream, is a classic French dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. The name "crème brûlée" is French for "burnt cream," which refers to the dessert's characteristic crisp, caramelized sugar crust.

The first known recipe for a dish resembling crème brûlée appears in François Massialot's 1691 cookbook, "Cuisinier royal et bourgeois." The dessert gained popularity in France during the 18th century, and became a staple of French cuisine.

The basic preparation of crème brûlée involves creating a custard with ingredients such as egg yolks, sugar, vanilla, and cream. The custard is baked in individual ramekins until it sets. After chilling, a layer of sugar is sprinkled on top of each custard, and then the sugar is caramelized using a culinary torch or by placing the dishes under a broiler. This step creates the signature hard and caramelized sugar crust that contrasts with the creamy custard underneath.

Prefer to Watch: Thai Tea Creme "Brûlée"

Here Are The Ingredients We’re Working with Today:

Thai Tea Creme Brûlée:

• Heavy cream

• Thai tea leaves **I highly recommend to use the same tea leaves I linked here. The flavor is bold and is comparable to Thai Tea in restaurants!

• Egg yolks

• Granulated sugar

Candy Shell:

• Granulated sugar

• Water

• Honey

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Thai Tea Creme "Brûlée"

Total Time: 1.5 hours

Servings: 2

Level: Easy

Course: Dessert

Cuisine: Thai, French, Fusion

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Ingredients:

Thai Tea Creme Brulee:

• 1 1/4 cups heavy cream (300 grams)

• 1/4 cup Thai tea leaves (28.4 grams)

• 3-4 egg yolks

• 1/4 cup sugar (50 grams)

• 1 tbsp sugar, for coating (18 grams)

Candy Shell:

• 1/3 cup sugar (67 grams)

• 2 tbsp water (30 grams)

• 1 tbsp honey (15 grams)

Directions:

1. Preheat oven to 325°F and move oven rack to the middle.

2. In a pot, add cream and Thai tea leaves. Whisk to combine and heat over low flame for a up to 10 minutes (or until you begin to see steam rise from the mixture) Stir in sugar and set aside.

3. Place cheesecloth into a measuring cup and pour the mixture in to the cheese cloth. Squeeze the cheesecloth to separate the mixture from the tea leaves. The mixture should hit the 1.5 cup mark, if not full the measuring cup with heavy cream until it reaches it.

4. In a bowl whisk your egg yolks. Temper the eggs by stirring in 2 laddies of the cream into the yolks. Pour the egg yolk mixture into the cream mixture.

5. Place 2 8-ounce ramekins into a baking dish then pour in mixture. Add boiling water halfway up the sides of the ramekins. Bake for 35-40 minutes. (The center will seem wobbly, but it will firm up and set when refrigerated).

6. Cool completely and refrigerate for at 3 hours.

7. When ready to serve, top each custard with thin coating of sugar. In a preheated 350F degree broiler. Broil the creme brûlée for 8 minutes or until the sugar is melted through.

8. You can omit the broiler step and skip to this candy shell if preferred! In a saucepan, combine the sugar, water, and honey. Simmer the mixture on medium-low, until the mixture turns into a golden brown.

9. Remove from heat and immediately pour on to the creme brûlées. Swirl the ramekins so that the candy layer evenly coats the creme brûlée. (Move fast because the candy shell sets fast!)

Thank y0u!

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