Chai Creme Brulee

Indulge in a delightful fusion of flavours with our Chai Crème Brûlée recipe. This elegant dessert combines the creamy richness of traditional crème brûlée with the warm, aromatic spices of chai, creating a unique and sophisticated treat that will tantalize your taste buds.



2 tsp Mountain Chai

375ml pure cream

125ml organic full cream milk

¼ cup sugar

½ vanilla bean, scraped

4 egg yolks


  1. Preheat oven to 160 degrees Celsius
  2. Place cream, milk, sugar, vanilla bean and Tea Shop Mountain Chai leaves in saucepan, bring to boil and remove from heat and cover. Leave mixture to steep for 15 minutes
  3. In a stainless steel bowl, whisk egg yolks. Continue to stir the yolks as you gentle add the Mountain Chai mixture over the top.
  4. Strain the mixture and ladle into ramekins.
  5. Place ramekins in a baking tray. Add boiling water to tray until half way up sides of dishes.
  6. Bake for 35minutes or until almost set (mixture will wobble slightly). Remove ramekins from tray. Set aside for 30 minutes to cool. Refrigerate overnight.
  7. Sprinkle brulees with brown sugar and either caramelise with a kitchen blow-torch or place under hot grill for 5 minutes or until sugar starts to melt.