White Chocolate Chai Masala Custard Recipe – Easy Crème Brûlée

Last Updated on 2 months by Neha Deshmukh

White Chocolate Chai Masala Custard Recipe – Easy Crème Brûlée

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that feels a little bit special, but isn’t too complicated to make. Well, let me introduce you to my White Chocolate Chai Masala Custard – a dreamy twist on the classic crème brûlée. The warm spices of chai beautifully complement the sweetness of white chocolate, creating a flavour combination that’s truly unforgettable. I first made this for a Diwali gathering and it was a huge hit!

Why You’ll Love This Recipe

This isn’t your average custard. It’s creamy, comforting, and infused with the aromatic warmth of chai masala. Plus, that satisfying crack of the caramelized sugar on top? Pure bliss! It’s elegant enough for a dinner party, but easy enough to whip up on a weeknight when you need a little something sweet. Trust me, you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to create this magic:

• 1 pint Heavy Cream
• 4 Egg Yolks
• 2 oz White Chocolate Chips
• ½ cup Granulated Sugar (plus 5-6 tsp for caramelizing)
• 1 tsp Vanilla extract
• ½ tsp Powdered Chai Masala
• For garnish: Raspberries and white chocolate shavings

Ingredient Notes

Let’s talk ingredients for a moment, because quality really shines through in this recipe!

• Chai Masala: This is where the magic happens! Use a good quality powdered chai masala. You can find it at most Indian grocery stores, or even online. I love using a blend that has a good balance of cardamom, cinnamon, and ginger.
• White Chocolate: Don’t skimp here! A higher quality white chocolate will melt smoother and have a richer flavour. Look for one with a cocoa butter content of at least 20%.
• Heavy Cream: Full-fat heavy cream is essential for that luxurious, creamy texture. Don’t try to substitute with anything lighter – it just won’t be the same. (Around 30-40% milkfat is ideal).

Step-By-Step Instructions

Alright, let’s get baking (well, technically, custard-ing!).

1. First, gently simmer the heavy cream in a pan over low heat. You don’t want it to boil, just get nice and warm.
2. Remove the cream from the heat and add the white chocolate chips. Stir until everything is beautifully melted and smooth.
3. In a separate bowl, whisk together the egg yolks and ½ cup of granulated sugar until the mixture is pale and fluffy. This takes a little elbow grease, but it’s worth it! Stir in the vanilla extract and chai masala powder.
4. Now for the tricky part – tempering the eggs! Slowly drizzle a little bit of the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Continue adding the cream gradually until about half of it is incorporated.
5. Pour the tempered egg mixture back into the remaining cream and stir gently to combine.
6. Pour the custard into ramekins (I usually get about 8 servings). Place the ramekins in a baking tray and fill the tray with about 1 inch of hot water – this is called a water bath, and it helps the custard bake evenly.
7. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center still has a slight wobble.
8. Remove from the oven and let the custards cool completely. Then, chill them in the refrigerator for at least 4 hours, or preferably overnight. This is important for the custard to set properly.
9. Just before serving, sprinkle a thin, even layer of granulated sugar (about 5-6 tsp) over each custard.
10. Caramelize the sugar using a kitchen torch or under the broiler. Watch it carefully – you want a beautiful golden-brown crust, but don’t let it burn!

Expert Tips

• Preventing Cracks: The water bath is your friend! It helps regulate the temperature and prevents the custard from cracking. Also, don’t overbake it – a slight wobble in the center is perfect.
• Smooth Custard: Strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins. This will remove any lumps and ensure a silky-smooth texture.
• Torch Technique: When using a kitchen torch, keep it moving to avoid burning the sugar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream for full-fat coconut cream and use agar-agar powder instead of egg yolks to set the custard.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of chai masala to your liking. If you prefer a milder flavour, start with ¼ tsp and add more to taste. My friend, Priya, loves to add a pinch of nutmeg too!
• Festival Adaptations: This custard is perfect for Diwali or Christmas! Garnish with festive sprinkles or chopped nuts.

Serving Suggestions

Serve chilled, and enjoy that satisfying crack of the caramelized sugar! A few fresh raspberries and white chocolate shavings make a beautiful garnish. It pairs wonderfully with a cup of masala chai, of course.

Storage Instructions

Leftover custard can be stored in the refrigerator for up to 3 days. It’s best to caramelize the sugar just before serving, as it can soften over time.

FAQs

Let’s answer some common questions:

• What is the best type of white chocolate to use for this recipe? A good quality white chocolate with a high cocoa butter content (at least 20%) will melt smoothly and have the best flavour.
• Can I make this custard ahead of time? Absolutely! You can make the custard up to 2 days in advance and store it in the refrigerator. Just caramelize the sugar right before serving.
• How do I prevent cracks from forming on the custard? Use a water bath and don’t overbake the custard.
• What is Chai Masala and where can I find it? Chai masala is a blend of aromatic spices commonly used in Indian tea. You can find it at most Indian grocery stores or online.
• Can I use a different flavoring instead of Chai Masala? Yes! You could try vanilla bean paste, cardamom, or even a hint of orange zest.
• What temperature should the broiler be set to for caramelizing the sugar? Set your broiler to low and watch it very carefully. It only takes a few seconds to caramelize the sugar, and you don’t want to burn it!