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Masala Chai Crème Brûlée | Recipe by sousvidetools.com

Sous vide Masala Chai Crème Brûlée

Sous vide Masala Chai Crème Brûlée Desserts
  • COOK TIME: 30 minutes
  • PREP TIME: 10 minutes
  • SERVES: 4


  • 3 cardamom pods, lightly split
  • 2 sticks (2 inches/5 cm each) cinnamon
  • 3 bay leaves
  • Butter for greasing ramekins
  • 2 cups (480 ml) heavy cream
  • 2 Darjeeling tea teabags (or loose tea, in an infuser)
  • 4 egg yolks
  • 4 tablespoons (48 g) sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • 4 teaspoons (20 ml) granulated or brown sugar (for finishing)



  1. Fill and pre-heat your Sous bath to 84°C
  2. Grease 4 ramekins generously with butter
  3. Use a muslin spice bag to wrap the cardamom pods, cinnamon sticks and bay leaves. Alternatively, tie together in a cheesecloth
  4. Use an electric whisk to blend together the cream, sugar, vanilla and egg yolks
  5. Place the tea bags and spice bundles together with the cream mixture into vacuum cooking bags and seal
  6. Submerge in the water bath and cook sous vide for 30 minutes. To ensure even cooking, shake the pouches half way through the cooking process
  7. Take the pouch out of the bath and distribute the liquid by gently kneading the pouch
  8. Snip the corner off the pouch then pour equal amounts into the greased ramekins
  9. Allow to chill for a minimum of 4 hours
  10. Before serving, sprinkle with a teaspoon of brown sugar then use a kitchen torch to caramelise. Alternatively, use a pre-heated broiler
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