Chai Crème Brûlée
Indulge in a plant-based twist on the classic Crème Brûlée with this luscious Chai-infused dessert. Perfectly spiced and topped with a signature caramelised sugar crust, this recipe offers a creamy treat that's entirely dairy-free, making it an ideal choice for Veganuary.
Chai Crème Brûlée

Difficulty
Easy
Time to Make
30 minutes
Blend
Chai Spice
FEATURED TEA
Chai Spice
To make our chai tea blend, our Tea Masters start with pure Assam to create a rich and malty base. They transform this into an exotic brew by adding our unique chai spice flavouring. The recipe features natural ginger, cinnamon and clove for warmth, plus star anise, cardamom and pepper to give depth and complexity to the blend.

INGREDIENTS
Ingredients
- 500ml Oat Milk or other dairy-free alternative , divided
- 5 Ahmad Tea Chai Spice tea bags
- 2 ½ tbsp cornflour
- 2 tbsp granulated sugar
- 50g smooth cashew butter
*This recipe can also use full fat milk.
For the topping
- 4 tsp sugar for the topping
Method
- Add the cornflour in a small bowl along with 2 tbsp (30ml) of the milk. Mix until dissolved.
- Add the rest of the milk to a small saucepan along with the tea bags. Bring to a boil, then lower the heat and simmer gently for 5 minutes.
- Remove the tea bags and stir in the sugar and cashew butter. Now pour in the cornflour mixture and continue cooking over a low heat stirring continuously.
- Once the mixture starts to thicken, remove from the heat and pour into ramekins. Allow to cool before transferring into the fridge to set, preferably overnight.
- When ready to serve, sprinkle the sugar on top and use a blow torch to caramelise the sugar. Alternatively, you can caramelise the sugar under a very hot grill for a few minutes until the sugar caramelises.
- Serve straight away, if you leave it too long the sugar starts to melt and you’ll lose the crunchy topping.