These dreamy Chai Crème Brûlée are the epitome of simplicity and elegance. The chai spiced baked custard melts in your mouth and the crusty sugar creates amazing texture. Let's crack in to it! 😉
These baked kahitite (custard) are the perfect make-ahead purini (dessert) for all occasions. Brûlée them fresh just before serving to your manuhiri (guests) and watch them walk away with a smile. If you want to add some extra pizazz, add mini versions of my Homemade Brandy Snaps on the side.
More purini (desserts):
Want to try a no-bake dessert that has the wow factor? Then my Chocolate Mousse and Caramel Desserts are worth checking out. My Mini Berry Trifles are also another perfect entertaining dessert. Let me know if you make them because I love hearing about your creations.
Videography and photography taken by Sarah Henderson.
INGREDIENT TIPS FOR THESE Chai Crème Brûlée:
- Cinnamon Sticks: These add the most beautiful cinnamon flavour in to the kahitete (custard) so try and use them if you can. If not, leave them out.
- Peppercorns: This may sound like a weird ingredient but pepper is a common spice used in chai flavouring and it works beautifully in this dessert.
- Cloves: Cloves are also common in chai spices. All of these above spices give complexity to the cream so use them if you can.
- Vanilla Pod: This is beautiful to use but it can also be swapped for vanilla paste or vanilla essence.
- Chai Tea Bags: Use whatever brand you love and add an extra pēki tī (tea bag) if you like the flavour a little more punchy.
Expert Tips:
I prefer to use wide ramekins of around 10 cm wide for this dessert. This helps the purini (desserts) bake evenly. If you have deep, smaller ramekins, bake them for 60 minutes instead of 50 minutes.
These Crème Brûlée are baked in a very low heat at 120 degrees celsius. Do not be tempted to turn up the heat. Keeping it low means the kahitete (custard) bakes gently and the result is super creamy.
Do not whisk the mixture with a whisk because we don't want to add air in to the mixture. This again keeps the kahitete (custard) smooth when baked and not bubbly and airy.
When the desserts are baking, do not let them touch each other or the sides of the pan. This helps them bake evenly.
STEP BY STEP INSTRUCTIONS FOR THE Chai Crème Brûlée:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 120 °C. This is a low heat but it ensures a smooth and creamy baked kahitete (custard).
2. Prepare the Spices:
Add the rākau hinamona (cinnamon stick), huakini (peppercorns) and korohe (cloves) in to in a mortar and pestle.
Give them all a good crush to release the flavours.
This can be done on chopping board with a rākau pokepoke (rolling pin) too.
Add them all to a medium sized pot.
2. Prepare the Spices:
Cut open the pākākano wanira (vanilla pod) and scrape out the kākako (seeds).
Add the seeds and the whole pod in to the pot with the spices.
If you are using vanilla paste, just add it to straight to the pot.
Add in the pēke tī (tea bags).
3. Add the Cream and Milk:
Pour in the kirīmi (cream) and miraka (milk).
Āta kaurorihia - give it a gentle stir.
4. Heat the Mixture:
Warm on the stove until it reaches a gentle simmer.
Remove from the heat.
Leave for 10 minutes so the flavours infuse in to the cream mixture.
5. Prepare the Egg Yolks:
Add the tōhua hēki (egg yolks) and huka one (caster sugar) in to a large bowl.
Stir with a wooden spoon for two minutes until light and creamy.
6. Strain the Cream:
Strain the raununga kirīmi (cream mixture) in to a sieve that is sitting over a big bowl.
Press the tea bags to squeeze out the extra flavour.
7. Combine the Cream and Egg Yolk mixture:
Pour the kirīmi (cream) a little bit at a time in to the egg yolks, stirring with a wooden spoon until all combine.
Do not whisk the mixture because we don't want to add air in to the mixture.
8. Pour the Custard in to Ramekins:
Place 6 x 10 cm ramekins in a high sided baking pan.
Do not let them touch each other or the sides of the pan.
Pour ¾’s of a cup of the mixture in to the ramekins.
9. Bake the Crème Brûlée:
Place the tray in the oven.
Pour hot water in to the tray, filling the tray half way up the ramekins.
Bake in the oven for 50-60 minutes, until just set but with a slight wobble.
10. Cool the Chai Crème Brûlée:
Remove from the oven and allow to cool for 30 minutes on the bench.
Whakamātaohia (refrigerate) for a minimum of 4 hours or preferably overnight.
The baked purini (desserts) will last in a sealed container for up to five days.
Brûlée the tops just before serving.
11. Brûlée the tops:
Before serving, sprinkle each creme brûlée with 1 ½ teaspoons of huka one (caster sugar).
Shake the kahitete (custard) so it is evenly coated with huka (sugar).
12. Caramelise the Sugar:
Caramelise the huka one (caster sugar) with a chef's blow torch or you can do this under a grill.
If you want to do this under the grill, preheat it to 200 °C.
Slide the sugar covered desserts under the grill for a minute or so until the huka (sugar) is caramelised.
The sugar should be a deep caramel colour so take the time to toast it until it turns a deep colour.
They are ready to serve like this or add these fun whakarākei (decorations).
13. Add Mini Brandy Snaps (Optional):
Make a half batch of my Homemade Brandy Snaps.
Make half sized Brandy Snaps, bake them and roll them up tight, in to cigar shapes.
Decorated the edges with tiakarete (chocolate) and pihitāhio (pistachios) if you want.
14. Serve the Chai Crème Brûlée:
Serve each creme brûlée with a mini brandy snap resting on the side.
The baked purini (desserts) will last in a sealed container for up to five days.
Always Brûlée the tops just before serving for the best crunch and wow factor.
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DID YOU ENJOY THIS RECIPE?
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Chai Crème Brûlée - Te Purini Kahitete
Equipment
- 6 x 1 Cup Capacity Ramekins, mine are 10 cm wide.
Ingredients
The Custard - Te Kahitete
- 1 rākau hinamona - 1 cinnamon stick
- 5 huakini (peppercorns, whole)
- 4 korohe (cloves)
- 1 pākākano wanira (vanilla pod) this can be replaced with 1 tablespoon of vanilla past.
- 4 pēke tī rau kikini (chai tea bags)
- 2 ½ C (625 ml) kirīmi (cream)
- ⅓ C (85 ml) miraka (milk)
- 7 tōhua hēki (egg yolks, from size 6, small eggs)
- ½ C (110 g) huka one (caster sugar)
Decorations - Ngā Whakarākei (Optional)
- ½ quantity Homemade Brandy Snaps
Instructions
Preheat the Oven:
- Preheat the oven to 120 °C. This is a low heat but it ensures a smooth and creamy baked kahitete (custard).
Prepare the Spices:
- Add the rākau hinamona (cinnamon stick), huakini (peppercorns) and korohe (cloves) in to in a mortar and pestle. Give them all a good crush to release the flavours. This can be done on chopping board with a rākau pokepoke (rolling pin) too.
- Add them all to a medium sized pot.
- Cut open the pākākano wanira (vanilla pod) and scrape out the kākako (seeds). Add the seeds and the whole pod in to the pot with the spices. If you are using vanilla paste, just add it to straight to the pot.
- Add in the pēke tī (tea bags).
Add the Cream and Milk:
- Pour in the kirīmi (cream) and miraka (milk).Āta kaurorihia - give it a gentle stir.
Heat the Mixture:
- Warm on the stove until it reaches a gentle simmer.
- Remove from the heat. Leave for 10 minutes so the flavours infuse in to the cream mixture.
Prepare the Egg Yolks:
- Add the tōhua hēki (egg yolks) and huka one (caster sugar) in to a large bowl. Stir with a wooden spoon for two minutes until light and creamy.
Strain the Cream:
- Strain the raununga kirīmi (cream mixture) in to a sieve that is sitting over a big bowl. Press the tea bags to squeeze out the extra flavour.
Combine the Cream and Egg Yolk mixture:
- Pour the kirīmi (cream) a little bit at a time in to the egg yolks, stirring with a wooden spoon until all combine.Do not whisk the mixture because we don't want to add air in to the mixture.
Pour the Custard in to Ramekins:
- Place 6 x 10 cm ramekins in a high sided baking pan.Do not let them touch each other or the sides of the pan.
- Pour ¾’s of a cup of the mixture in to the ramekins.
Bake the Crème Brûlée:
- Place the tray in the oven.Pour hot water in to the tray, filling the tray half way up the ramekins.
- Bake in the oven for 50-60 minutes, until just set but with a slight wobble.
Cool the Crème Brûlée:
- Remove from the oven, allow to cool for 30 minutes on the bench.
- Whakamātaohia (refrigerate) for a minimum of 4 hours or preferably overnight.The baked purini (desserts) will last in a sealed container for up to five days.
- Brûlée the tops just before serving.
Add the Sugar:
- Before serving, sprinkle each of the baked kahitete (custard) with 1 ½ teaspoons of huka one (caster sugar).
- Shake the kahitete (custard) to disperse the huka one (caster sugar) evenly all over.
Brûlée the Tops:
- Caramelise the huka one (caster sugar) with a chef's blow torch or you can do this under a grill.
- If you want to do this under the grill, preheat it to 200 °C.
- Slide the sugar covered desserts under the grill for a minute or so until the huka (sugar) is caramelised.
- The sugar should be a deep caramel colour so take the time to toast it until it turns a deep colour. They are ready to serve like this or add these fun whakarākei (decorations).
Add Mini Brandy Snaps (Optional):
- Make a half batch of my Homemade Brandy Snaps. Make half sized Brandy Snaps, bake them and roll them up tight, in to cigar shapes.
- Decorated the edges with tiakarete (chocolate) and pihitāhio (pistachios) if you want.
Serve the Chai Crème Brûlée:
- Serve each creme brûlée with a mini brandy snap resting on the side.
- The baked purini (desserts) will last in a sealed container for up to five days. Always Brûlée the tops just before serving for the best crunch and wow factor.
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