Masala Chai Creme Brulee

Bags packed , maps ready ,shopping list ready and already in Holiday moodJ We are set to rock Tokyo and The Mount Fuji!
I have been longing to see Sakura  , the beautiful  cherry blossom for soo long  and had planned the trip much much in advance!
Sadly all Sakura dreams has faded off as it still too cold in Tokyo L
But still hoping to have some good time and good food, especially some of the famous Japanese desserts.
I already got a lot of warning from my friends about the difficulty in finding vegetarian food Tokyo
Nevertheless I have decided not to take any packed food and try my luck thereJ
I will keep you posted on the How a Vegetarian survived in Tokyo!!

Coming to today’s recipe, I choose two of my favorites- A drink and a dessert and decided to combine them
The warm and soothing Masala Chai and the sinfully delicious Crème Brulee! 
So let me take a small break and leave you all with a  spicy and soothing- Masala Chai Crème Brulee

Masala Chai Creme Brulee
  • 200 ml Cream
  • 2 Egg yolks
  • 1 tablespoon Sugar
  • 2-3  tbspn White chocolate chips
  • 1 ½ tspn Masala Chai powder- Detailed Recipe here
  • ½ inch piece of Ginger
  • 2 tspn Black tea leaves

  •  Heat the cream in a pot until bubbles start to appear around the sides.
  • Add the grated ginger , Masala Chai spice powder and tea leaves to the cream and simmer for a minute.
  • Switch off the flame and add the chocolate chips and mix well.
  • Let the cream sit for few minutes for the flavor to infuse well.
  • Sieve the cream and set aside to cool down a bit
  • Now add the sugar to the egg yolks and beat well. The lighter the yolks the smoother your custard will be
  • Slowly add the warm cream to the egg yolks, stirring continuously.
  • Strain the custard mix using a fine sieve.
  • Pour the custard into the ramekins.
  • Place the ramekins in a large pan and pour in enough water upto halfway of the ramekins.
  • Place on the tray in the center of the oven, preheated at 130 Degrees and bake for 40-50 minutes until the custard is just set and still a bit wobbly in the middle.
  • Remove the tray out of the oven and let it cool to room temperature.
  • Once cooled down transfer to refrigerator for few hours
  • When ready to serve, add a teaspoon of sugar over the surface, gently tilt the ramekins so that it is evenly distributed
  • Caramelize the top using a blow torch
  • You can also caramelize in the oven using the broil function..


  1. Wow thats a unique choice of flavour.

  2. wonderful and tasty recipe !! Great Clicks !!

    Ongoing event CC:Vegan Diet - Plant Based Food

  3. Wow, an Indianized creme brulee..

  4. Awesome!!what a innovation.loved it..

  5. what an creative idea. love the recipe

  6. Wow looks and sounds interesting...yummy too :)

  7. Hi Ramya kudos to your innovation.....great and unique desert....lovely inviting clicks.

  8. Hmmm imagining the flavor combination... Unique one

  9. Hmm so delicious and innovative. Enjoy your trip Ramya

  10. Ummm this one looks delicious,,.:) enjoy ur trip,,,j

  11. this looks really delicious n very new also....loved it....

  12. I'm the newest member of your blog, saw your post on Edible Entertainment and drop here.
    I like the masala chai in to a new form.
    Happy blogging,
    Take care.

  13. Thanks to Kavi at first for introducing such a fab blogger.
    This recipe is terrific, my dear. Already bookmarked. :))

  14. Fabulous clicks Ramya, looks awesome n delicious :-)
    Enjoy your trip, have fun...

  15. very delicious.You have a wonderful blog with great recipes.Glad to follow you.
    Do visit my new blog in your free time.

  16. This looks really yummy. The picture looks delicious!

  17. wow sure the taste must me yummy! wonderful clicks:)

  18. this looks so tempting n just awesome!u done it perfectly..nice.

  19. Wоw, awesomе blog layout! How lοng hаνе yоu beеn blogging for?
    yοu madе bloggіng loοk еasy.

    The oveгall lοоκ of youг wеbsite is wondеrful, аѕ ωеll as thе сontent!



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