Sweet Shortcuts: Thai Tea Creme Brulee

I'm trying out a new weekly post on random recipes I try using shortcuts. It's not really enough to to qualify as a proper post since it's something I've made using store-bought items. But I still think it's useful to know and could come in handy when you want to make something quick and easy using short cuts.

I also sometimes like to try store mixes (especially from Trader Joe's!) or other fancy places, just to see how they turn out, or incorporate them into my recipes for home. I don't always make every single thing from scratch, especially when sometimes I really just feel like utilizing the beautiful sunlight for food photography :)

This one is on Thai tea creme brulee. In Asian stores, or on Amazon, you can purchase Thai iced tea packets. They're so delicious and come with the cream and sugar, so you literally just add it to a cup of hot water. Or make bubble tea with it! 
I haven't been able to find Thai tea leaves, and these taste just like the ones in the restaurant. If you've never tried Thai iced tea, you need to next time you're in a Thai restaurant, or try these packets! 

I emptied a packet into my regular creme brulee recipe and it turned out very delicious. It wasn't too sweet and the Thai tea flavor really came through.

Thai Iced Tea Creme Brulee
Adapted from Cook's Illustrated
Makes 2

1 cup heavy cream
2 tbs granulated sugar + 1 tsp
pinch of salt

3 large yolks
1 packet Thai iced tea powder
1/2 tsp vanilla extract
2-4 tsp turbinado sugar

  • Preheat oven to 300 degrees F.
  • Stir 1/2 cup cream, sugar, tea packet, and salt together in a saucepan over medium heat. Meanwhile, put the ramekins in a baking pan and fill the pan with water very carefully. Take the saucepan off the heat and stir in the remaining cream to cool it down. 
  • In a separate bowl, whisk the egg yolks together and add in the vanilla extract. Slowly add in the cooled cream mixture and whisk it all together. Put it through a fine mesh strainer and pour it into the ramekins.
  • Bake for about 35-40 minutes or till it doesn't jiggle so much when you shift it. It's good if the center is still very slightly trembly though, basically just barely set.
  • Let them cool to room temperature and then cover it with plastic wrap and put it in the fridge for at least 4 hours.
  • Remove and sprinkle a teaspoon of sugar on top of each and torch! 
  • Refrigerate them again uncovered and then serve after 40 minutes or so.


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