Masala Chai Creme Brulee Recipe – Indian Fusion Dessert – Holiday Recipe

This exceptional Indian-American fusion dessert weaves the silky elegance of classic Creme Brulee with the aromatic dance of chai spices, including cardamom, cinnamon, and nutmeg. The result is a harmonious symphony of creaminess and warmth, perfectly embodying the spirit of the holiday season. This Masala Chai Creme Brulee recipe will leave the whole family craving more!

Watch our recipe video for step by step instructions on how to make Masala Chai Creme Brulee. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chai Creme Brulee recipe calories and nutrition information, see the recipe card below. We also have an option to view our masala chai creme brulee recipe in hindi.

Happy Holidays!

Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
DifficultyIntermediate

Ingredients:

Chai Spice Mix
Fresh Ginger - 1/2 inch
Cardamom Pods - 3-4 qty
Cloves (whole) - 2-3 qty
Cinnamon Stick -1 qty
Black Peppercorns - 4-5 qty
Fennel Seeds -1/4 tsp
Ground Nutmeg -1/4 tsp
Creme Brulee Custard
Egg Yolks - 4
Heavy Cream - 2 cups
Sugar - 1/2 cup + more for sprinkling
Black Tea - 2 tsp
Vanilla Extract - 1 tsp
Salt - Pinch

Instructions:

How to Make Masala Chai Custard:

1) Preheat the oven to 325 F.

2) In a heavy bottom medium sized pot, add 2 cups heavy cream, 1/2 inch fresh ginger, 3-4 cardamom pods, 2-3 whole cloves, 1 cinnamon stick, 4-5 black peppercorns, 1/4 tsp fennel seeds, 1/4 tsp ground nutmeg and bring it all to a simmer.

3) Turn off the heat. Add 1 tsp vanilla extract, a pinch of salt, and a black tea bag or 2 tsp black tea leaves. Let the mixture steep for 10 minutes.

4) After the cream mixture has steeped, strain out the whole spices.

5) In a large mixing bowl, add 4 egg yolks and 1/2 cup sugar. Whisk until light and fluffy.

6) Take ½ cup of hot cream and slowly stream into the sugar and egg mixture while whisking vigorously with the other hand to temper. Repeat with another ½ cup, then add remaining mixture and whisk to combine.

PRO TIP - Be sure to pour the hot cream mixture very slowly to avoid cooking the eggs!

How to Cook and Prepare Masala Chai Creme Brulee:

1) To prepare the water bath, bring 3 cups of water to a boil in a kettle or pot.

2) Place ramekins in a deep edged sheet pan and pour boiling water half way up around the ramekins, carefully making sure that water doesn't splash into them.

3) Divide masala chai custard equally into four ramekins and bake for 45 minutes at 325 F. To check if they are done, gently nudge them. The center should jiggle slightly and the sides should be set. The center should not be liquidy, just barely set.

4) Cool in the refrigerator for at least 3 hours or overnight.

5) To serve, sprinkle 1 teaspoon of sugar evenly over the top. Then, use a torch to brûlée the top until all the sugar has caramelized with a deep golden and a charred brittle has formed.

6) Rest for 30 seconds until the sugar hardens, then serve!

Happy Holidays!

Ingredients

Chai Spice Mix
 Fresh Ginger - 1/2 inch
 Cardamom Pods - 3-4 qty
 Cloves (whole) - 2-3 qty
 Cinnamon Stick -1 qty
 Black Peppercorns - 4-5 qty
 Fennel Seeds -1/4 tsp
 Ground Nutmeg -1/4 tsp
Creme Brulee Custard
 Egg Yolks - 4
 Heavy Cream - 2 cups
 Sugar - 1/2 cup + more for sprinkling
 Black Tea - 2 tsp
 Vanilla Extract - 1 tsp
 Salt - Pinch

Directions

How to Make Masala Chai Custard:
1

1) Preheat the oven to 325 F.

2

2) In a heavy bottom medium sized pot, add 2 cups heavy cream, 1/2 inch fresh ginger, 3-4 cardamom pods, 2-3 whole cloves, 1 cinnamon stick, 4-5 black peppercorns, 1/4 tsp fennel seeds, 1/4 tsp ground nutmeg and bring it all to a simmer.

3

3) Turn off the heat. Add 1 tsp vanilla extract, a pinch of salt, and a black tea bag or 2 tsp black tea leaves. Let the mixture steep for 10 minutes.

4

4) After the cream mixture has steeped, strain out the whole spices.

5

5) In a large mixing bowl, add 4 egg yolks and 1/2 cup sugar. Whisk until light and fluffy.

6

6) Take ½ cup of hot cream and slowly stream into the sugar and egg mixture while whisking vigorously with the other hand to temper. Repeat with another ½ cup, then add remaining mixture and whisk to combine.

PRO TIP - Be sure to pour the hot cream mixture very slowly to avoid cooking the eggs!

How to Cook and Prepare Masala Chai Creme Brulee:
7

1) To prepare the water bath, bring 3 cups of water to a boil in a kettle or pot.

8

2) Place ramekins in a deep edged sheet pan and pour boiling water half way up around the ramekins, carefully making sure that water doesn't splash into them.

9

3) Divide masala chai custard equally into four ramekins and bake for 45 minutes at 325 F. To check if they are done, gently nudge them. The center should jiggle slightly and the sides should be set. The center should not be liquidy, just barely set.

10

4) Cool in the refrigerator for at least 3 hours or overnight.

11

5) To serve, sprinkle 1 teaspoon of sugar evenly over the top. Then, use a torch to brûlée the top until all the sugar has caramelized with a deep golden and a charred brittle has formed.

12

6) Rest for 30 seconds until the sugar hardens, then serve!

13

Happy Holidays!

Masala Chai Creme Brulee Recipe – Indian Fusion Dessert – Holiday Recipe
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