Assam Chai Spiced Crème Brûlée
A velvety crème brûlée infused with Assam tea and warm chai spices—cracked sugar on top, pure malty comfort underneath.
Assam's deep malty richness was born for custard. When steeped in warm cream, it creates a tawny, aromatic base that turns a classic crème brûlée into something unforgettable. The tea's natural boldness shines through even with all that cream and sugar.
Chai spices—cardamom, cinnamon, and a whisper of ginger—amplify the Assam's warmth without overpowering it. Together they build layers of flavor that reveal themselves bite by bite.
The key is patience: steep the tea and spices in the cream for a full 20 minutes to extract maximum flavor, then strain carefully. Under-steeping leaves you with a bland custard; over-steeping makes it astringent.
The torched sugar crust shatters into the creamy tea custard beneath, and the contrast of hot, crisp caramel against cool, silky Assam-spiced cream is genuinely extraordinary.
Ingredients
- 2 cups heavy cream
- 3 tbsp loose Assam tea
- 3 cardamom pods, lightly crushed
- 1 small cinnamon stick
- 1/4 tsp ground ginger
- 5 egg yolks
- 1/3 cup granulated sugar, plus extra for brûlée topping
- 1 tsp vanilla extract
How to make it
- 1Heat cream in a saucepan until simmering. Remove from heat, add Assam tea, cardamom, cinnamon, and ginger. Cover and steep 20 minutes.
- 2Strain cream through a fine sieve, pressing to extract all liquid. Discard solids.
- 3Preheat oven to 150°C (300°F). Whisk egg yolks with sugar and vanilla until pale.
- 4Slowly pour warm cream into yolk mixture, whisking constantly to avoid curdling.
- 5Divide among 4 ramekins. Place in a baking dish and pour hot water halfway up the sides (water bath).
- 6Bake 40–45 minutes until set but still jiggly in the center. Refrigerate at least 4 hours.
- 7To serve, sprinkle a thin layer of sugar on top and torch until golden and crackling.
Want to learn more about Assam? Visit its full profile.
Back to AssamYou might also like
What to Eat with Assam Tea
Assam's bold, malty body loves hearty companions—think full English breakfasts, spiced pastries, and rich cheeses that stand up to its brisk tannins.
Assam Tea-Smoked Salmon with Mustard Glaze
Salmon fillets smoked with Assam tea leaves take on a deep, malty aroma, then finished with a honey-mustard glaze for a showstopping main course.