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Thai Tea Crème Delight

Featured in Sweet bites of pure joy.

Learn how to prepare a rich cream infused with Thai Tea and topped with a crispy caramel layer. Steep Thai Tea in warm cream and milk, then whisk with egg yolks and condensed milk. Bake in a water bath until smooth. Chill, sprinkle with sugar, and caramelize to golden perfection. A tasty balance of smooth and crunchy goodness.

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alicia in the kitchen
Updated on Tue, 17 Jun 2025 16:12:29 GMT
Thai Tea Crème Delight Pin it
Thai Tea Crème Delight | tasteofsavor.com

This Thai tea brûlée blends a punch of Thai fragrance with the smoothness of creamy custard, giving you a unique spin on a classic sweet treat—the kind you won't forget anytime soon.

Once I tried this in Thailand, it totally became my go-to dessert. Every spoonful takes me right back to bustling Bangkok streets, no kidding.

Ingredients

  • 2 cups heavy cream gives that super smooth, rich base you can't miss out on
  • 1/2 cup sweetened condensed milk brings a one-of-a-kind caramel sweetness that mixes just right with Thai tea
  • 1/2 cup Thai tea mix make sure to pick a real, spicy Thai tea blend for max flavor
  • 4 large egg yolks help make everything thick and set, so that classic creamy bite holds up
  • 1/2 cup milk keeps things a little lighter but still smooth
  • 2 tbsp white sugar for the topping just grab fine sugar so your caramel crust turns out even

Step-by-Step Directions

Start with caramelizing the sugar
Once your brûlées are chilled, sprinkle sugar evenly over each one. Fire up your kitchen torch and melt the sugar till it's a nice amber color. Wait a sec so the top goes crisp.
Let chill and refrigerate
Take your ramekins out of the water bath carefully and let them cool off till they're barely warm. Pop them in the fridge for two hours or even a couple days—just so they can really set.
Bake in a water bath
Pour the mix into three 8-ounce ramekins, set them in a deep pan, and add hot (not boiling) water so it comes halfway up the ramekins. Bake 25 to 30 minutes till the sides are firm but the middle's still a little wobbly.
Get the cream base ready
In a big heat-safe bowl, whisk together your yolks and condensed milk till it looks even and a little thick. Slowly—seriously, go slow—pour the hot Thai tea cream into the eggs while whisking, so you don't accidentally scramble them.
Strain that tea mix
Use a fine sieve or some cheesecloth to strain your cream-tea syrup. Give it a gentle squeeze to pull out all that flavor, then toss the leftover tea. You want this as silky as you can get it.
Steep the tea
Put cream, milk, and your Thai tea leaves/mix in a saucepan, set over medium heat. Warm it gently till it just barely boils, stirring here and there. Once it's bubbling, take it off and let the tea soak in for 5 to 10 minutes.
Preheat the oven
Switch your oven to 300°F to warm up while getting your water ready for the pan. Make sure the water's hot but not boiling for nice gentle cooking.

The star here really is the Thai tea. From the first time I brought this out at a dinner, friends couldn't believe how the familiar mix with the unexpected flavors. Now everybody asks for it—every time.

Storage and Serving

Keep your brûlées (without their sugar tops) covered in plastic and chill for up to three days. Torch the sugar layer only right before eating—that way you get that awesome crunchy top with the creamy pudding below. If you torch it in advance, eat within an hour for the best texture.

Smooth Thai Tea Cream Pin it
Smooth Thai Tea Cream | tasteofsavor.com

Tasty Twists

Mix it up with matcha, chai, or Earl Grey for new vibes—each tea brings its own unique flair. Want to go even more out-there? Add a pandan leaf while steeping, or grate some fresh ginger for a warm kick.

Perfect Pairings

Try this brûlée next to fresh fruit like lychee or mango for even more tropical feels. Dust the fruit with a little cardamom powder for a cool flavor combo. Or pour a glass of classic Thai iced tea for the full experience.

Pro Tips

  • Always stream the hot cream into yolks slowly and keep whisking so you don't get scrambled eggs
  • For a glassy sugar crust, add a thin sugar coat, torch it, then dust on a second round and torch again
  • The custard’s just right when it jiggles in the center like firm jelly—you don’t want it overcooked and stiff

Frequently Asked Questions

→ Can I swap Thai Tea for another tea?

Yes, aromatic teas like chai or matcha can work well, giving the dessert its own unique flavor.

→ How do I keep the egg yolks from cooking?

Add the warm Thai Tea mix bit by bit, whisking constantly. This tempers the eggs and keeps them from curdling.

→ Can I make this ahead of time?

Yes, you can prepare the cream up to three days in advance. Caramelize the top only right before serving to keep it crunchy.

→ How do I caramelize without a torch?

Use your oven's broiler at a high setting (450°F / 230°C). Place the creams close to the heat and watch carefully to avoid burning the sugar.

→ Why is the center of my cream still liquid?

Make sure to bake long enough. The edges should be set while the middle is slightly jiggly. Chill well to allow it to firm up.

Thai Tea Crème Treat

Thai Tea and caramel come together for a dessert you'll savor with every bite.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: Thai

Yield: 3 Servings (3 servings of 230 ml)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main stuff

01 4 egg yolks
02 120 ml sweetened condensed milk
03 480 ml heavy cream
04 120 ml whole milk
05 120 ml Thai tea blend
06 2 tablespoons granulated sugar (for the top)

Instructions

Step 01

Heat the oven to 150°C and put some water on to warm up.

Step 02

Mix the heavy cream, milk, and Thai tea blend in a pot. Stir occasionally while heating until it boils, then take it off the heat and let it sit for 5–10 minutes.

Step 03

Run the mixture through a fine strainer or one lined with several layers of cheesecloth. Toss out the tea leaves.

Step 04

In a heatproof bowl, whisk the egg yolks with the sweetened condensed milk until smooth. Slowly pour in the tea-infused cream while stirring non-stop so the eggs don't scramble.

Step 05

Pour the custard evenly into three 230 ml ramekins. Place them inside a deep baking dish or cake pan that's at least 5 cm deep. Add just enough hot water to the pan to come halfway up the sides of the ramekins. Bake in the oven for 25–30 minutes, until the edges are firm but the centers still jiggle a bit.

Step 06

Take the ramekins out of the water bath gently and let them cool on the counter until they're just warm. Then, pop them in the fridge for a couple of hours or up to 3 days.

Step 07

Sprinkle a thin layer of sugar on each chilled custard and caramelize it with a kitchen torch until golden brown. Let it set for a few seconds before serving. If you don't have a torch, put them under a very hot oven broiler (about 230°C) and watch closely—check every 20–30 seconds so it doesn't burn.

Notes

  1. Pour the hot cream in slowly while stirring to keep the yolks from cooking.

Tools You'll Need

  • Fine strainer or cheesecloth
  • Ramekins
  • Deep dish for water bath
  • Kitchen torch or oven broiler

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: 28.3 g
  • Total Carbohydrate: 32.5 g
  • Protein: 6.7 g