Cardamom Tea Crème Brûlée Recipe – Coconut & Spice Infusion

Last Updated on 2 months by Neha Deshmukh

Cardamom Tea Crème Brûlée Recipe – Coconut & Spice Infusion

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit different, and completely delicious. Well, look no further! This Cardamom Tea Crème Brûlée is exactly that. It’s a beautiful fusion of French technique and warm Indian spices – a dessert that feels both comforting and elegant. 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 crème brûlée. The delicate floral notes of cardamom, the warmth of ginger and cinnamon, and the subtle earthiness of black tea create a flavour profile that’s truly unique. Plus, the coconut cream adds a lovely richness and a hint of tropical sweetness. It’s surprisingly easy to make, and the presentation? Absolutely stunning. Trust me, your guests will be impressed!

Ingredients

Here’s what you’ll need to create this magical dessert:

• 1 cup heavy cream (approx. 240ml)
• ¾ cup coconut cream (approx. 180ml)
• 2 black tea bags
• 4 large egg yolks
• 4 tablespoons granulated white sugar (approx. 50g)
• ½ teaspoon vanilla extract (approx. 2.5ml)
• 1 teaspoon cinnamon powder (approx. 5g)
• 5-6 green cardamom pods
• 4 black peppercorns
• 3 cloves
• ½ teaspoon ground ginger (approx. 2.5g)
• 1 pinch nutmeg powder
• 1-2 teaspoons caster sugar (for caramelizing)
• Toasted coconut chips (for garnish)
• Cinnamon stick (for garnish)

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your crème brûlée turns out perfectly:

Heavy Cream & Coconut Cream: Regional Variations & Quality
Using good quality heavy cream (around 35% fat content) is key for a rich, velvety texture. In India, you might find different variations of cream – look for one labelled ‘dairy cream’ or ‘cooking cream’ with a high fat percentage. Coconut cream adds a beautiful depth of flavour. Full-fat coconut cream from a can works best – chill the can beforehand and scoop out the thick cream, leaving the watery liquid behind.

Black Tea: Choosing the Right Blend
I prefer a robust black tea like Assam or Ceylon for this recipe. The flavour will subtly infuse the custard. Avoid overly fragrant teas like Earl Grey, as the bergamot might clash with the spices.

Spices: The Significance of Cardamom, Cloves & Ginger in Indian Desserts
Cardamom, cloves, and ginger are staples in Indian sweets for a reason! They add warmth, complexity, and a touch of magic. Don’t be shy with the cardamom – it’s the star of the show. Lightly crushing the cardamom pods before adding them releases more flavour.

Egg Yolks: Achieving Richness & Color
Egg yolks are what give crème brûlée its signature richness and beautiful golden hue. Make sure they’re at room temperature for easier whisking.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 300°F (150°C).
2. In a bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and slightly thick. Stir in the vanilla extract.
3. Now, for the spiced cream! Combine the heavy cream and coconut cream in a saucepan. Add the tea bags, cardamom pods, peppercorns, cloves, ginger, and nutmeg.
4. Gently simmer the cream mixture over medium heat. Don’t let it boil! Once it’s warm, remove from heat and let it steep for 10-15 minutes to allow the flavours to meld.
5. Remove the tea bags and spices from the cream. This is important – you don’t want bits of spice in your final custard!
6. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This is a crucial step, so take your time.
7. Pour the custard mixture into ramekins. I like to use 4 ramekins for this recipe.
8. Place the ramekins in a baking dish and fill the dish with hot water, reaching about halfway up the sides of the ramekins. This creates a water bath, which helps the custard bake evenly.
9. Bake for 40 minutes, or until the custard is set but still slightly jiggly in the center.
10. Remove from the oven and let cool completely. Then, refrigerate for at least 4 hours, or preferably overnight. This allows the flavours to develop and the custard to set properly.
11. Just before serving, sprinkle a thin, even layer of caster sugar over the chilled custard.
12. Caramelize the sugar using a kitchen torch or under the broiler. Watch it carefully – you want a golden-brown crust, not burnt sugar!
13. Garnish with toasted coconut chips and a cinnamon stick. And enjoy!

Expert Tips

• Water Bath is Key: Don’t skip the water bath! It ensures a creamy, smooth texture.
• Low and Slow: Baking at a low temperature prevents cracking.
• Chill Time: Patience is a virtue! The longer the custard chills, the better it will taste.

Variations

Vegan Cardamom Tea Crème Brûlée: Substitute the heavy cream with full-fat coconut milk and the egg yolks with a mixture of cornstarch and plant-based milk. My friend, Priya, swears by this version!

Gluten-Free Adaptations: This recipe is naturally gluten-free!

Spice Level Adjustments: Feel free to adjust the amount of spices to your liking. If you prefer a more subtle flavour, use less cardamom.

Festival Adaptations (e.g., Diwali, Eid): For Diwali, I sometimes add a tiny pinch of saffron to the custard for a beautiful colour and flavour. During Eid, a sprinkle of rose petals makes it extra special.

Serving Suggestions

This Cardamom Tea Crûeme Brûlée is perfect on its own, but it also pairs beautifully with a cup of masala chai or a light fruit salad. It’s a wonderful dessert to end a special meal.

Storage Instructions

Leftover crème brûlée can be stored in the refrigerator for up to 3 days. However, the caramelized sugar will soften over time. It’s best enjoyed fresh!

FAQs

What type of tea works best in this crème brûlée?
A robust black tea like Assam or Ceylon is ideal.

Can I make this crème brûlée a day ahead?
Absolutely! In fact, it’s even better made a day ahead, as it allows the flavours to meld. Just don’t caramelize the sugar until just before serving.

How do I prevent cracks from forming on the custard?
Baking at a low temperature and using a water bath are the best ways to prevent cracking.

What is the best way to caramelize the sugar without burning it?
Use a kitchen torch and move it in a circular motion. If using a broiler, watch it very carefully.

Can I use a different type of milk instead of heavy cream?
While you can experiment, heavy cream provides the richest texture. Using a lower-fat milk will result in a less creamy custard.

Where can I source good quality coconut cream?
Most well-stocked supermarkets carry full-fat coconut cream in cans. Asian grocery stores are also a great option.

What is caster sugar and can I substitute it?
Caster sugar is a very fine granulated sugar. If you don’t have it, you can pulse granulated sugar in a food processor for a few seconds to make it finer.