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On a black tray is a flat lay of freshly baked chai creme brûlée, the caramelised sugar on top is seen along with mini brandy snaps sitting on top of each dessert.
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Chai Crème Brûlée - Te Purini Kahitete

A delicious chai spiced creme brulée with a super creamy custard and a hard sugar top to crack in to.
Course Dessert
Cuisine Creme Brulee
Keyword best christmas recipes, chai creme brulee recipe, chai creme brulee recipe nz, easy creme brulee recipe, easy creme brulee recipe nz
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 25 minutes
Servings 6 Creme Brûlée

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)

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.