Masala Chai Creme Brulee Is The Perfect Indian Fusion Dessert

Creme brulee is a classic French dessert that has been popular for centuries. It is a dessert made with a rich custard base that is topped with a layer of hard caramel. This dessert has been served in high-end restaurants and cafes all around the world. With the changing times and a surge in food innovations, chefs have started experimenting with different flavours of creme brulee. One such flavour that has gained immense popularity is this Masala Chai creme brulee that fuses this classic dessert with India’s most beloved beverage.

The Chai-flavored creme brulee has become a favourite among tea lovers and dessert enthusiasts alike. The creamy, smooth texture of the custard, combined with the warm, spicy notes of the chai, creates a delightful experience for the palate. The aroma of the chai adds an extra dimension to the dessert, making it a sensory experience for the senses.

The popularity of Chai-flavored creme brulee has also led to the creation of different variations of the dessert. Some chefs add different spices like nutmeg, saffron, or cardamom to create unique flavour profiles. Some even experiment with the type of tea used in the dessert, using different varieties like green tea or oolong tea. This version is more traditional and plays on the classic chai notes.


  • 4 egg yolks + 1 whole egg
  • 100g granulated sugar
  • 570 double cream (heavy whipping cream)
  • 2-3 black tea bags
  • 1 star anise
  • 4 cloves
  • 3 cardamoms
  • 1 cinnamon stick
  • ½ tsp vanilla flavouring


  • Add 4 egg yolks, 1 whole egg and sugar to a bowl. Whisk everything together until everything is well combined.
  • To some double cream add 2-3 black tea bags (depending on how strong you like your tea), the spices and vanilla flavouring.
  • Heat the cream on low heat for roughly 10 minutes until it starts bubbling.
  • Strain the mixture through a sieve.
  • Gradually add the hot cream to the eggs whilst whisking - do not pour the mixture in all at once or you’ll end up with scrambled eggs.
  • Pour the mixture through a sieve to remove any small egg particles and then pour them into your ramekins.
  • Fill your baking dish halfway up with some boiling water.
  • Bake for 30-40 mins at 180c. The custards are ready when they wobble a bit in the middle.
  • Let the custards cool down and then chill them in the fridge overnight or for a minimum of 2hrs.
  • When you are ready to serve them sprinkle some sugar on top and use a blow torch to caramelise them.