Chai Orange Crème Brûlée with Crisp Oat Tuile
An elegant and original dessert featuring a silky custard infused with chai tea and orange zest, topped with a thin crackly caramel layer and served with a delicate oat tuile. Fragrant, creamy, and full of textural contrast.
Ingredients
- 500 ml heavy cream (for the cream)
- 120 ml whole milk (for suavizar the infusión)
- 2 bolsitas chai tea (or 2 tbsp of mezcla suelta)
- 2 cditas orange zest (finely grated)
- 6 units egg yolks (for the cream)
- 100 g granulated sugar (for the cream)
- 5 ml vanilla extract (for the cream)
- 1 pinch fine salt (for equilibrar sabor)
- 60 g granulated sugar (for caramelizar the superficie)
- 40 g rolled oats (for the teja)
- 20 g all-purpose flour (for the teja)
- 25 g brown sugar (for the teja)
- 30 g melted butter (for the teja)
- 1 unit egg white (for unir the teja)
- 1 g ground cinnamon (for the teja)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 150 °C / 300 °F. Place 6 ramekins in a deep oven-safe baking dish.
- 2
In a saucepan, heat the heavy cream and whole milk over medium heat until hot but not boiling. Add the chai tea bags and orange zest, turn off the heat, and let steep for 10 minutes.
- 3
Remove the chai tea bags, gently pressing them to extract flavor. Reheat the cream and milk mixture for 1 to 2 minutes if it has cooled too much.
- 4
In a bowl, whisk the egg yolks with 100 g (1/2 cup) sugar until smooth. Stir in the vanilla extract and fine salt.
- 5
Slowly pour the warm cream mixture into the yolks while whisking constantly to temper them without scrambling. Strain the custard if you want an extra-smooth texture.
- 6
Divide the custard among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
- 7
Bake for 35 to 40 minutes at 150 °C / 300 °F, until the edges are set and the centers still have a slight jiggle.
- 8
Remove the ramekins from the water bath and let cool at room temperature. Then refrigerate for at least 20 minutes so the custard finishes setting.
- 9
Meanwhile, make the tuile. Increase the oven temperature to 175 °C / 350 °F and line a baking sheet with parchment paper.
- 10
In a bowl, mix the rolled oats, all-purpose flour, brown sugar, and ground cinnamon. Add the melted butter and egg white, then stir until a spreadable batter forms.
- 11
Shape 6 thin discs on the baking sheet, leaving space between them. Bake for 8 to 10 minutes at 175 °C / 350 °F, until golden. Let cool completely so they become crisp.
- 12
Just before serving, sprinkle each custard with a thin layer of the remaining 60 g (5 tbsp) sugar and caramelize with a kitchen torch until a golden, crackly crust forms. If you do not have a torch, place the ramekins briefly under the broiler, watching closely.
- 13
Serve each chai orange crème brûlée with one crisp oat tuile on the side.
Chef tips
For an extra-silky texture, strain the custard twice before baking. Caramelize the sugar just before serving to preserve the contrast between the crisp topping and silky custard.
Substitutions
You can use loose chai spice blend instead of tea bags. Mandarin zest works well in place of orange zest. For a more rustic tuile, replace part of the all-purpose flour with extra finely ground rolled oats.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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