This Jasmine French Crème brûlée is rich and creamy with delicate notes of Jasmine tea! This silky smooth and luxurious dessert is comforting and indulgent while being incredibly easy to make with just 5 ingredients.
The aromatic essence of the Jasmine tea sets this dessert apart from the classic French crème brûlée, perfect for special occasions or whenever the craving hits! The skills to make this recipe are minimal so don't be intimidated with the French name!
If you’ve been following me for a while then you’ll know I’m addicted to Crème brûlée! See for yourself with my Chocolate Crème Brûlée, Vanilla Crème Brûlée Tart, and S'mores Crème Brûlée - there’s something for everyone!
Why you will love this version of Crème Brûlée
- The Jasmine tea provides a delicate floral infusion, setting this crème brûlée recipe apart from other recipes!
- Cracking the caramelized sugar topping to get to the silky smooth custard makes a crème brûlée a hard-to-beat dessert!
- Easy recipe to impress!
- This dessert is incredibly simple with minimal ingredients yet sophisticated and elegant.
Ingredients You’ll Need
French crème brûlée is easy to make - I promise! Just look at the minimal ingredients used to make this classy dessert:
- Cream - 35% cream is used for a luscious velvet consistency.
- Milk - I recommend using full-fat milk but 2% works great too.
- Egg yolks - Allow the eggs to reach room temperature so that the egg mixture is less likely to scramble or curdle when combined with the warm milk.
- Sugar - Granulated sugar is best for this crême brûlée. It also caramelizes best when heated with a baking torch.
- Tea - your favorite brand of Jasmine tea
If you thought this Jasmine French crème brûlée was perfect as is, you’d be right! That said, I know it’s also fun to change things up every now and then. Here are some decadent ideas to get you started:
- Vanilla extract: Add vanilla extract to the custard mixture for a richer flavor.
- Fresh zest: Add a fresh lemon or orange zest to the custard mixture. Both of these citrus options pair beautifully with Jasmine.
- Tea: Not a fan of Jasmine tea? No problem! Easily replace the Jasmine tea with one of your favorite teas.
- Crunchy texture: Top this French crème brûlée with crushed toasted nuts, such as almonds or hazelnuts, over the caramelized topping. This adds a delicious nutty flavor and extra texture.
- Serving add-ons: Add fresh fruits, a dollop of whipped cream or a few edible flowers for a more elegant look.
First, preheat the oven at 325F. And in a saucepan, over medium heat, bring the milk to a boil with the tea bags in it (Picture 1). Add the cold cream to the milk and stir.
Next, whisk together the eggs yolks and sugar (Picture 2).
Then, pour the milk and cream mix over the beaten eggs (picture 3) and fill the ramekins with the crême brûlée mixture evenly and place the ramekins on a baking sheet with water (picture 4).
Tip: the baking sheet must have little borders so that water will hold for the ramekins to cook in. It’s essentially a hot water bath technique known as “bain-marie”.
Bake the crème brûlée for 45 minutes at 325F. Allow the baked desserts to cool and refrigerate for 2 hours.
Tip: The chilling time helps to set the crème brûlée. Don’t skip this step!
Lastly, sprinkle some sugar on the top (about a teaspoon) of the chilled custards and caramelize it with a baking torch until it melts. Top each crème brûlée with freshly grated coconut on top of the caramel crust, and enjoy!
Serving suggestion: Add a dollop of whipped cream or fresh berries.
Absolutely! I had Jasmine tea on hand, but you could easily swap it out for a different type of tea. Teas such as Earl Grey and green tea will add a distinct flavour. For subtle flavors, consider using teas with delicate fragrances.
Matcha is another option, although it will change the color of this flavored dessert.
Leftover Jasmine French crème brûlée can be stored in the fridge for 2-3 days. Cover the individual ramekins tightly with plastic wrap to prevent them from absorbing any odors in the fridge.
The caramelized sugar topping can lose some crispiness the longer it’s stored, only caramelize before serving.
Yes! Prepare the custard mixture in the ramekins and store them in the fridge for 1-2 days at most until ready to bake.
As mention above, leave the caramelizing of the sugar just before serving.
If you don’t have a baking torch, go ahead and caramelize the sugar topping by using the broiler setting in your oven. You’ll only need a few minutes under the broiler, and it’s best to keep a close watch so that the creme brulee doesn’t burn.
More Crème Brûlée Recipes
Jasmine French Crème Brûlée
- 250 ml milk 2%
- 2 bags jasmine tea
- 250 ml heavy cream
- 5 egg yolks
- ½ cup granulated sugar
- ¼ cup granulated sugar for torching
- Preheat the oven at 325F.
- In a medium size pot, pour the milk and place the tea bags in it, bring to a boil.
- Remove from the stove, remove the tea bags. Then, add the cold cream to the milk. Set aside.
- In a bowl, whisk together the egg yolks and the sugar.
- Slowly add the milk and cream mixture to the bowl. Stir well.
- Place the ramekins on a baking sheet, and fill them up evenly with the batter.
- Add the water in the baking sheet to create a water bath or 'bain-marie'
- Bake for 45 minutes at 325F.
- Allow to cool down and keep refrigerate for 2 hours.
- Lastly, sprinkle with some sugar on top of the crème and with a baking torch, caramelize it.
- Store in the fridge 48 to 72 hours
- For a less intense taste of jasmine tea, only use one bag
- Store the leftover egg whites in the fridge for a few days and use them for a recipe