indi chocolate Chai Tea Creme Brûlée recipe by Eat Seattle

Thank you Eat Seattle for this delicious recipe using indi chocolate Rose Tea. Cooking with indi chocolate Tea!

indi chocolate chai tea

Recipe and photo credits: Eat Seattle

  • 2 1/2 cups cream
  • 2 tablespoons indi chocolate chai tea
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 2 tablespoons granulated sugar


  1. Preheat oven to 325 degrees. Place ramekins into a rimmed baking sheet or baking dish
  2. Warm up cream on stop and add indi chocolate chai tea. Let come to a simmer then turn off and let steep for 30-40 minutes. Strain out the tea leaves then add the cream and sugar to saucepan
  3. Lightly whisk egg yolks and salt together in medium size bowl
  4. Bring the cream mixture to a boil then take off heat and slowly add to the whisked egg yolks
  5. Bring a pot of water to a boil
  6. Add warm cream mixture into ramekins. Add the hot water to create a water bath around the ramekins. Water should come up about halfway around ramekins
  7. Bake in oven for 20-25 minutes. Custard should jiggle a little when done
  8. Let cool for 30 minutes then cover and put in fridge for at least 3 hours
  9. Add sugar to tops of custard then torch until brown and crisp
  10. Enjoy!