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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep10 - Chai Infused Crème Brûlée

Team:JP & Nelly


Prep:45 mins (+ freezing)

Cook:45 mins




Raspberries, to garnish


Raspberry Black Tea Ice Cream

2 cups frozen raspberries

120g icing sugar

300ml milk

300ml cream

1 tbs black loose leaf tea

1 vanilla bean, seeds scraped

6 egg yolks

150g caster sugar


Creme Brulee

500ml thickened cream

1 tbs masala chai flavoured loose leaf tea

1 tbs crème brûlée flavoured loose leaf tea

5 egg yolks

100g caster sugar

2 tbs caster sugar, extra



  1. To make ice-cream, first make raspberry coulis. Mash raspberries and sugar in a saucepan, with a fork, over medium heat until thawed and combined. Simmer for 1 minute. Strain through a sieve and refrigerate until cold.
  2. Stir milk, cream, tea, vanilla bean and seeds in a saucepan over low heat until hot. Remove from heat.
  3. Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Refrigerate until cold.
  4. Churn in an ice-cream maker according to manufacturers instructions. Once frozen to soft serve stage, stir through half the raspberry puree to create a ripple effect. Transfer to a freezer proof container. Freeze.
  5. Preheat oven to 160C.
  6. To make crème brûlée, stir cream and tea in a saucepan over lowest heat until hot. Remove from heat and set aside to infuse for 5 minutes.
  7. Whisk yolks and sugar until thick and pale. Whisk in to cream mixture. Stir until combined.
  8. Strain mixture into four ramekins or ovenproof dishes (180ml capacity).
  9. Place dishes in a roasting dish lined with a tea towel. Add enough boiling water to come half way up sides of dishes.
  10. Bake for about 30 minutes or until set with a slight wobble in the middle. Remove dishes from water bath and cool to room temperature. Refrigerate for 3 hours or overnight.
  11. Sprinkle tops of custard with extra sugar. Using a blowtorch (or cook under a grill), melt and caramelise sugar.
  12. Serve crème brûlée with ice cream, raspberries and remaining coulis.