Dessert

Chai Crème Brulée Recipe

Name: Chai Crème Brulée Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: French
Ingredients: 2 cups heavy whipping cream (or full fat coconut cream for dairy-free option); 5 large egg yolks; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon allspice; 1/8 teaspoon ground cloves; 1 teaspoon vanilla extract; 6 teaspoons granulated sugar

ByMariam Harutyunyan December 11, 2025December 11, 2025

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Introduction

Chai Crème Brulée is a delightful twist on the classic French dessert, infused with warm spices like cinnamon, ginger, and cloves. This creamy, aromatic custard topped with a crisp caramelized sugar layer is perfect for impressing guests or enjoying a cozy treat at home.

Ingredients

2 cups heavy whipping cream (or full fat coconut cream for dairy-free)
5 large egg yolks

1/4 teaspoon salt
1/2 cup granulated sugar, plus 6 teaspoons for the sugar topping

1/2 teaspoon cinnamon
1/4 teaspoon ground ginger

1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 325°F (160°C). Bring 4 to 6 cups of water to a boil and set aside.
Step 2: In a saucepan over low heat, slowly bring the heavy cream to a simmer, stirring frequently. When it reaches a full simmer, remove from heat and set aside.
Step 3: In a medium mixing bowl, combine the egg yolks, salt, 1/2 cup sugar, cinnamon, ground ginger, allspice, cloves, and vanilla extract. Whisk until smooth.

Step 4: Gradually pour the hot cream into the egg mixture while whisking continuously to temper the eggs.
Step 5: Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps.
Step 6: Arrange six 5 to 7-ounce ramekins in a large glass baking dish or roasting pan.

Step 7: Pour the custard evenly into the ramekins.
Step 8: Carefully pour the boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
Step 9: Bake for 35 to 40 minutes until the custards are set around the edges but still slightly jiggly in the center.

Step 10: Remove the ramekins from the water bath and let cool for 15 minutes. Then transfer to a cooling rack until they reach room temperature.
Step 11: Cover with plastic wrap and refrigerate for at least 4 hours to fully set.
Step 12: Just before serving, blot any condensation from the tops of the custards with a paper towel.

Step 13: Sprinkle one teaspoon of sugar evenly over each custard’s surface.
Step 14: Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under a hot broiler for 1 to 2 minutes to achieve the caramelization.
Step 15: Serve immediately and enjoy the warm, spiced crunch atop the creamy custard.

Tips & Variations

For a dairy-free version, use full fat coconut cream instead of heavy cream for a rich, creamy texture and subtle coconut flavor.
Adjust the chai spices to your liking; adding a pinch of cardamom can brighten the flavor.
Use a butane torch for the best caramelized sugar topping; when using a broiler, watch carefully to avoid burning.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To re-crisp the sugar topping, sprinkle a bit more sugar and re-torch or broil briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard mixture ahead of time?

Yes, you can prepare the custard mixture a few hours in advance and keep it refrigerated. Just ensure it is well mixed before pouring into ramekins and baking.

What if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can caramelize the sugar under a hot broiler. Place the ramekins on a baking sheet and broil for 1 to 2 minutes, watching closely to avoid burning.