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    Home » Gluten Free » Chai Tea Creme Brulee (Low Carb and Gluten Free)

    Published: Feb 6, 2011 · Modified: Feb 18, 2014 by Carolyn

    Chai Tea Creme Brulee (Low Carb and Gluten Free)

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.4K shares

    We put our Christmas tree out on the curb the week after Christmas and it’s still sitting there. And do you know why? Because it snowed a few days later and hasn’t stopped, and now our tree and many others are buried under several feet of snow and ice. Like woolly mammoths in glaciers, they are encased in an icy shell, waiting for the world to warm up enough so that they can be exposed. We are up to our necks in snow, quite literally, and there is no end in sight. This has been the most ridiculous winter and for the first time in eight years, I am questioning my decision to move away from Arizona.

    Last week I was quickly approaching the breaking point. I was exhausted, I had a very bad head cold, and I was out at the end of my driveway with a steel garden shovel, breaking up a mound of slush-turned-pure-ice kindly left at there by the town snow plows. I was out there in my pajamas, rushing so I could get the kids to school on time, cursing the skies all the while, and I knew I needed to channel this energy into something delicious. Something sweet, that would conjure up images of warm climates and palm trees swaying in the breeze. Something with exotic spices, that would take me far, far away from this frozen hell at the first bite.

    Chai tea is such a gorgeous invention. The combination of cardamom, cinnamon and ginger with a sweetened black tea is nothing short of brilliant. I’ve recently seen some cupcakes and other desserts flavoured with chai spices, and it got me thinking about how to incorporate them into something low carb. Custards and puddings are easy to make low carb because they require no flour or flour substitutes. And one of my favourite desserts of all time is creme brulee. As fancy as it seems, it’s remarkably easy to make, particularly if you have one of the small kitchen butane torches to caramelize the topping. I was given one a few years ago and haven’t used it much, and this was my chance to put it to work. I infused the cream with black tea and chai spices, and away we went.

    The Results: Chai tea and creme brulee are a match made in heaven. Honestly, why have I never put these two together before? Creme brulee is always a wonderful treat and can be flavoured in so many ways. And I was impressed with how the erythritol worked as a topping in place of sugar. It didn’t get quite as hard as a burnt sugar topping would, but it caramelized nicely and gave that satisfying bit of crunch to every bit.

    Chai Tea Creme Brulee

    1 ¾ cups heavy cream
    1 tablespoon loose black tea
    1 cinnamon stick (or 1 teaspoon ground cinnamon)
    1 teaspoon coarsely ground cardamom seeds
    ½ teaspoon ground ginger
    ⅛ teaspoon ground cloves
    4 egg yolks
    3 tablespoon granulated erythritol
    ½ teaspoon vanilla extract
    12 drops stevia extract

    Preheat oven to 300F.

    Heat cream, tea, cinnamon, cardamom, ginger and cloves in a small saucepan over medium low heat, until steam rises. Remove from heat, cover the pan and let steep for 15 minutes. Strain through a fine-mesh strainer to remove all solids and set aside.

    In a medium bowl, beat egg yolks and 2 tablespoons of erythritol together until thickened and pale yellow. Add cream very slowly, stirring continuously. Add vanilla and stevia extracts.

    Divide custard between 6 small ramekins (or a single one-quart ceramic or glass baking dish). Set into a larger baking pan and pour hot water to within 1-inch from top of ramekins or baking dish.

    Bake until the custard is just set but still slightly wobbly in the middle, 40-45 minutes. Remove baking pan from the oven and let cool. Then wrap each ramekin tightly in plastic and chill for at least 2 hours.

    Just before serving, divide remaining erythritol between ramekins, sprinkling across the top evenly. Heat with a kitchen torch until it bubbles and browns. Let sit for a few minutes to allow topping to harden. You can also brown the topping under your broiler, watching very carefully and turning the cups to ensure even browning.

    Serves 6. Each serving has a total of 7.7g of carbs, but only 1.7g if you subtract erythritol.

    2.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    1. UrMomCooks says

      February 09, 2011 at 1:33 am

      Creme brulee is my all-time favorite dessert! I'm sure I have missed out on all kinds of wonderful things because I just can't pass it up! These flavors sound delicious!!! Long live the creme brulee!

      Reply
    2. Magic of Spice says

      February 09, 2011 at 12:47 am

      What an amazing flavor for creme brulee…looks fantastic 🙂
      Stay warm!

      Reply
    3. whatsfordinneracrosstatelines says

      February 08, 2011 at 11:42 pm

      Love everything about chai tea, especially when it's cold. I could see what a comfort this dessert would be. I hope the weather breaks soon for everyone.
      -Gina-

      Reply
    4. Kate @ Diethood.com says

      February 08, 2011 at 7:01 pm

      I can definitely relate to you on the weather front! It's been really bad out here, too… buried trees, buried cars, buried houses, etc… 🙂

      Now pass me some of that brulee! 🙂

      Reply
    5. Claudie says

      February 08, 2011 at 5:01 pm

      That's one unique, but apparently quite successful combination 🙂 I love how your brulee looks!

      Reply
    6. Cake Duchess says

      February 08, 2011 at 2:28 pm

      Wow-that description of the tree being buried is unbelievable. Hope the weather gets better soon Carolyn. This looks AMAZINGly yummy:)

      Reply
    7. Stephanie says

      February 08, 2011 at 12:59 pm

      I adore chai! It's so comforting. Instantly wraps me up in layers of…I don't know…"oomph!" LOL

      Looks delightful, Carolyn!

      Reply
    8. Sylvie @ Gourmande in the Kitchen says

      February 08, 2011 at 12:31 pm

      Love the combination of the Chai spices with the creaminess of creme brulee and the caramelized sugar topping.

      Reply
    9. Raw_Girl says

      February 08, 2011 at 11:45 am

      You're so creative. Love the idea.

      BTW – Chai is Hindi for Tea, so you're saying Tea twice in your recipe name. 🙂

      Reply
    10. Rosemary says

      February 08, 2011 at 11:36 am

      You know, I have given little brulee torches to several people in my famil . . you'd think they might have gotten the hint. I know I can go to the garage and get my husband's, but I don't. You've inspired me to! These look great! (And it has been one hellacious winter!)

      Reply
    11. Plateful says

      February 08, 2011 at 9:28 am

      What a beautiful idea. Your masala tea cream brulee looks so appetizing!

      Reply
    12. Angie's Recipes says

      February 08, 2011 at 8:26 am

      I have never had a creme brulee with chai…looks so tempting!

      Reply
    13. A Little Yumminess says

      February 08, 2011 at 4:52 am

      This looks like a match made in heaven! Yum!

      Reply
    14. sweetsbysillianah says

      February 08, 2011 at 4:22 am

      this sounds like the perfect dessert to dig into to get away from the cold and snow…

      i'm interested in learning more about baking for diabetics as my mom is one and i always feel bad that she can't indulge in a dessert that i bring to share. thank you for sharing these recipes, i will be sure to try them soon!

      Reply
    15. kita says

      February 08, 2011 at 3:26 am

      Ive never had creme brulee before but last week I almost tackled it due to a ton of leftover yolks. I didn't get to it but now Im kind of glad I because finding this really makes me want to try it. It looks delicious. I just recently discovered chai tea recently too. Mmm

      Reply
    16. Wilde in the Kitchen says

      February 08, 2011 at 2:11 am

      Luckily my christmas tree goes in a box and into my closet, otherwise it too would be buried in ice and snow! What's up with this winter?

      Your creme brulee looks tasty, I love your flavors!

      Reply
    17. Becky says

      February 08, 2011 at 1:12 am

      Your Chai Tea Creme Brulee looks so good. When the weather is so bad, we have to grab our bits of happiness whwre we can, Like Chai tea creme Brulee!

      Reply
    18. Joy, The Herbed Kitchen says

      February 08, 2011 at 12:39 am

      I remember the first time I ever cracked the top of my creme brulee. I had travelled overseas with my dad and the creaminess and gentle flavour of vanilla filled my entire head. I like that you used chai, it kind of winterized a dessert I so often think of as a summer dessert. Absolutely lovely!

      Reply
    19. Christina of Form V Artisan says

      February 07, 2011 at 9:42 pm

      Love Chai Tea. Sounds splendido!

      Reply
    20. sophiesfoodiefiles says

      February 07, 2011 at 8:46 pm

      You create the most different & special recipes & this one is no eception, Carolyn!

      This chai tea crème brûlée looks splendid!!

      MMMMMMMMMM,…:)

      Reply
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