Recipe: Masala Chai Creme Brulee


When a classic french dessert takes it's influences from the subtle and well balanced spices of India you get something to behold. Served with these macaroon-style cookies made of pistachio and almond it's a sublime end to a meal.


Creme Brulee

  • 2 black tea teabags
  • 3 black peppercorns
  • 3 cloves
  • 5 cardamom pods
  • 1 cinnamon stick
  • 1/2 tsp ground ginger
  • 400 ml double cream
  • 100 ml whole milk
  • 1/2 tsp vanilla extract
  • 5 Eggs
  • 80 g Caster sugar

Pistachio Cookies

  • 150 g whole, shelled pistachios
  • 70 g ground almonds
  • 70 g caster sugar
Infuse the cream

Step 1

Infuse The Cream

Add all the spices to a pestle and mortar and grind to a coarse powder, or use a spice grinder. Pour the double cream and milk into a large saucepan and warm to a gentle simmer with the teabags and ground spices. Leave to steep, off the heat, for about 10 minutes, then remove the tea bags.

Make the custard

Step 2

Make The Custard

In a large bowl whisk together the 5 egg yolks, sugar and vanilla extract until fully mixed up. (Keep the egg whites back for the biscuits). Gradually pour the hot cream, through a fine sieve, into the egg mixture, whisking continuously. Transfer into a large measuring jug then divide the mixture between 4 ramekins.


Step 3


Line a deep roasting tin with a clean tea towel and place the 4 ramekins on top. Preheat an oven to 160°C. Fill the roasting tin with enough boiling water to reach half way up the sides. Bake for 30 minutes until just set, but with a slight wobble. Remove from the tin and leave to cool at room temperature before setting in the fridge. Turn the oven temperature up to 180°C.

Pistachio cookies

Step 4

Pistachio Cookies

Add the ground almonds, caster sugar and 90% of the pistachios (hold a few back to place one on top of each cookie) to a food processor and grind to a fine powder. Mix in 75g of the egg whites (about 2-3) to form a sticky cookie dough mixture. Shape the dough into small balls with a teaspoon of mixture in each. Place these on a lined baking tray with plenty of space between each ball and flatten slightly, then top each one with a whole pistachio. Bake for 10-12 minutes until they begin to brown on top. Leave to cool.

Caramelise the sugar top

Step 5

Caramelise The Sugar Top

Pour some caster sugar on top of each ramekin and caramelise with either a blowtorch or under a very hot grill then serve. *Or make a caramel from the sugar, allow to set on a silicon matt, then blitz up in a food processor. Use this instead of caster sugar for easier and quicker caramelisation. makes 4



Sexiest thing I've ever put in my mouth.


I think they would work the same.


I was woundering is the Duble cream and the wepping cream are the same??


Ooooo...looks delish


Was wondering if you guys forgot the tablespoon after the peppercorns and the cloves as there are more than 3 on the pictures... Thanks

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