Today’s post for Chai Crème Brûlée is proudly sponsored by Horizon Organic. A thin layer of crisp, burnt-sugar caramel crowns a velvety custard infused with cinnamon, nutmeg, cardamom, and chai spices — it tastes like a caramel chai latte and is a perfect way to celebrate National Caramel Day.
We don’t have dessert every night, and most evenings I nudge the kids toward fruit or smoothies. But some nights simply demand dessert. When that happens, I prefer something made from simple, wholesome ingredients. Chai Crème Brûlée fits the bill — comforting, elegant, and adored by the whole family. At its core, crème brûlée is custard, one of the original comfort foods: milk, cream, and eggs gently sweetened to create a nourishing treat.
This version takes a subtle detour by infusing the milk and cream with chai tea. If you enjoy chai lattes, you’ll appreciate the chai custard: the tea flavors the dairy with warming spices — cinnamon, nutmeg, cloves, cardamom, and more — making each spoonful feel like a cozy hug, whether served warm or chilled.
One of the nicest things about Chai Crème Brûlée is its honesty. There are no artificial colors or flavors — just milk, cream, eggs, a touch of sugar, vanilla, and chai. I focus on quality ingredients for such a simple dessert, so I like to use Horizon Organic whole milk, whipping cream, and eggs. A few good ingredients yield a dessert that feels both indulgent and wholesome.
Cook’s Notes
- With so few ingredients, quality matters. I recommend Horizon Organic whole milk, whipping cream, and eggs for the best flavor and texture.
- A whole vanilla bean adds depth when split and scraped into the milk and cream. If you can’t find vanilla beans, substitute 1 teaspoon of pure vanilla extract.
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Tools you may want to make Chai Crème Brûlée
- ramekins
- kitchen culinary torch
Chai Crème Brûlée
Rebecca Lindamood
Pin Recipe
Ingredients
- 3/4 cup whole milk
- 3/4 cup whipping cream
- 1/2 vanilla bean split lengthwise, seeds scraped
- 3 heaping tablespoons loose leaf chai tea or 10 chai tea bags
- 1/4 cup organic or raw sugar
- 5 large egg yolks
- 1 pinch kosher salt
For the Burnt-Sugar Caramel Layer
- 2 teaspoons organic or raw sugar per ramekin
Instructions
To Make the Chai Custard:
-
Preheat the oven to 325°F. Bring a large kettle of water to a boil.
In a 2-quart heavy-bottomed saucepan, combine the milk, whipping cream, vanilla bean and scraped seeds, and chai tea. Heat over medium, stirring often to prevent scorching, until just boiling. Remove from heat, cover, and steep for 10 minutes. Strain through a fine-mesh sieve to remove tea leaves and the vanilla pod. Return the strained mixture to a clean pan and keep it warm over low heat.
Beat the egg yolks, sugar, and salt together in a stand mixer with a whisk attachment or with a hand mixer on high until the mixture has thickened and lightened in color.
Temper the yolks by whisking in about 1/2 cup of the hot milk-cream mixture, then whisk in the remainder until combined but not foamy. Divide the custard mixture evenly among ramekins or small jars.
Set the filled ramekins in a roasting pan large enough to hold them snugly. Place the pan on the center rack of the oven and carefully pour boiling water into the pan until it reaches about halfway up the sides of the custard dishes. Loosely tent with foil and bake for about 45 minutes, or until the edges are set and the centers still wobble slightly.
Remove the ramekins from the water bath and cool on a rack. Cover and chill at least 6 hours, preferably overnight. They can be made a day or two in advance.
To add the burnt-sugar caramel crisp layer:
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Working with one ramekin at a time, sprinkle about 2 teaspoons of sugar evenly over the chilled custard. Use a culinary torch to melt and caramelize the sugar, sweeping the flame over the surface until it turns a deep mahogany brown (a few blackened spots are fine). Let the caramel harden for at least one minute before serving.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if desired.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
More caramel inspiration from fellow bloggers
Chocolate Dipped Caramel Marshmallows
Coconut Chocolate Caramel Nests
Salted Caramel Chocolate Chip Cookie Bars
Caramel Pretzel Brownies
Caramel Banana Bread
Homemade Caramel Sauce
Chai Crème Brûlée
Turtle Cake
Instant Pot Caramel Dipping Sauce (Dulce de Leche)
Smoky Salted Caramel Crème Brûlée
Iced Caramel Macchiato
Vegan Caramel Chocolate Chip Cookie Bars
Hungry for more caramel? Try these recipes
Easy Salted Caramel Fudge
Dulce de Leche Chai Latte
Selfish Bars (Chocolate-Caramel Sugar Cookie Bars)
Real Deal Southern Caramel Cake
Chocolate Caramel Poke Cake
Salted Caramel Chocolate Pecan Pie
Cashew Maple Caramel Corn
Salted Caramel Chocolate Chip Cookie Bars
Caramel Apple Cobbler
This post was written by the author on behalf of Horizon Organic. The opinions and text are the author’s own.