There are desserts that whisper, and there are desserts that purrRrrrrRR. This one practically hums. Imagine the silkiest, most vanilla-kissed crème brûlée you’ve ever had, but now it’s cozying up with your favorite chai latte. This chai crème brûlée recipe offers something kind of rebellious about that combination: classic French technique meets a spiced Indian tea that was made for sweater weather and introspective journal moments. It’s elegant, but approachable. Fancy, but not fussy.
Now before we proceed, I need to stop you because I know you’re thinking: creme brulee!?! are you serious?!?! that’s so hard to make!! And this is where I dramatically shush you with one finger and tell you to just relax. Because believe it or not, creme brulee is one of the easiest desserts to make…especially for a crowd. Why? Because you can make them all the day before so you know they are perfect, and then quickly torch them off before serving. This chai crème brûlée recipe allows you to impress with ease.
The first time I made this, my entire apartment smelled like a candle called “December in a Parisian Tea House.” I was actually developing this recipe as a guest chef for an influencer retreat. The creamy custard is infused with black tea, cardamom, cinnamon, ginger, and a whisper of clove from the chai bags (Trader Joe’s, I see you). You could absolutely steep your own blend of whole spices if you’re feeling extra, but the shortcut version? Honestly perfect for a chai crème brûlée recipe.
The best part? The caramelized sugar on top still cracks with that iconic crème brûlée snap—which feels even more satisfying when you’ve been patient enough to chill the custards properly. Underneath that glossy shell lies a pudding-like dream, warm with spice and just sweet enough.
This is the kind of dessert that makes people think you’re the friend who owns a blowtorch (and if you do, all the better). But even if you’re just broiling under your oven’s moody fluorescent light, it’s still pure magic. This chai crème brûlée recipe is sure to impress any crowd.
Why you’ll love this recipe
- It tastes like a hug between crème brûlée and chai latte.
- Silky, aromatic, and perfectly balanced—never too sweet.
- Impresses everyone but secretly takes minimal effort.
Substitutions and swaps
- Tea bags: Use 2 tablespoons loose-leaf chai or steep whole spices (cinnamon, cardamom, cloves, peppercorns, ginger).
- Dairy: Substitute part coconut milk for a tropical twist.
- Sugar: Try brown sugar for a deeper caramel vibe.
Tips that matter
- Don’t skip the water bath—it ensures creamy, not curdled, custard.
- Temper your eggs slowly. Add the hot cream too fast, and you’ll have chai-flavored scrambled eggs.
- Chill fully before torching, or the top will melt into the custard.
What to serve this with
A few crisp shortbread cookies or almond biscotti on the side make this extra fancy.
When should I make this
This chai crème brûlée recipe is perfect for fall dinner parties, holiday desserts, or literally any Sunday when you need something cozy.
Wine pairings / cocktail suggestions
Pair with a late-harvest Riesling, spiced rum espresso martini, or even a chai old fashioned.
Make ahead, storage & reheating
- Make up to 3 days ahead; keep refrigerated and brûlée right before serving.
- Store covered in the fridge to prevent weird fridge smells.
- Do not reheat—serve chilled.
Common mistakes & how to avoid them
- Overbaking: If it’s fully set in the oven, it’ll be grainy. Slight jiggle = perfect.
- Skipping the strain: Strain if using loose tea for ultra-smooth custard.
- Torching too soon: Only brûlée right before serving or the top will soften.
Chai Crème Brûlée
Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- ⅛ tsp kosher salt
- 7 chai tea bags or 2 tbsp loose-leaf chai
- 6 large egg yolks
- 1 cup granulated sugar ½ cup for custard, ½ cup for topping
Directions
- Preheat oven to 325°F. In a medium saucepan, combine cream, milk, vanilla, salt, and chai tea bags. Bring to a boil, then reduce to simmer for 20–30 minutes.
- In a large bowl, whisk egg yolks and ½ cup sugar until pale and thick.
- Remove tea bags, pressing gently to release extra flavor.
- Slowly ladle hot chai mixture into yolks, whisking constantly until smooth and custard-like.
- Skim any foam from the top. Pour evenly into 6 ramekins.
- Place ramekins in a baking dish and fill with hot water halfway up the sides. Bake 45–55 minutes, until just set with a slight jiggle.
- Remove, cool 30 minutes, then refrigerate at least 2 hours.
- Before serving, sprinkle remaining sugar evenly on top and torch until caramelized (or broil until golden). Serve immediately.
Rate & Review
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