Chai Creme Brulee

  • Servings
  • Prep time
    10 mins
  • Cook time
    35 mins + chilling
photograph of a half eaten chai creme brulee


  • 1½ cups pouring cream
  • ½ cup milk
  • ¾ cup caster sugar, plus extra for dusting
  • ¼ cup Chai Addict
  • 1 vanilla bean, split, seeds scraped
  • 9 egg yolks


  • Preheat oven to 140C.

  • The custard: Over medium heat, combine cream, milk, sugar, chai, vanilla bean and seeds in a saucepan and stir. Simmer for 7 minutes. Meanwhile, whisk egg yolks in a bowl to combine. Whilst whisking, slowly add the cream mixture. Strain through a fine sieve directly on to four ramekins or 1L shallow overproof dish.

  • Slowly bake it: Place in a roasting pan, filled with enough cold water to come to ¾ outside of the ramekins or dish. Bake for 35 minutes until just set. Remove from water, cool to room temperature, then cover and refrigerate for 3 hours.

  • Torch it: Scatter caster sugar over the custards and using a blowtorch, caramelise the sugar. Serve immediately.

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