Chai crème brulée with pears

Chai crème brulée with pears

Total: 3 hr 10 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 494 kcal
, Fat: 37 g
, Carbohydrate: 34 g
, Protein: 6 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 dl full cream
1 ½ dl milk
2 bags Chai Tea
4 fresh egg yolks
50 g sugar


1 tbsp butter
2 pears, deseeded, thinly sliced
1 bag Chai Tea, contents only
1 tbsp sugar
1 tbsp lemon juice

To caramelize

2 tbsp coarse cane sugar
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4 ovenproof ramekins, each approx. 150 ml

How it's done

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Bring the cream, milk and teabags to the boil in a pan. Remove the pan from the heat, cover and leave to steep for approx. 5 mins. Remove the teabags. Using the whisk on a hand mixer, beat the egg yolks and sugar for approx. 2 mins. until light and creamy. Slowly pour in the milk while stirring, pour into the ramekins. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.

To cook in the oven

Approx. 50 mins. in the centre of an oven preheated to 150°C. Remove the ramekins, leave to cool, cover and chill for approx. 2 hrs.


Heat the butter in a pan. Add the pears, tea, sugar and lemon juice, simmer the pears for approx. 5 mins. until just soft.

To caramelize

Sprinkle the sugar evenly over the crème just before serving, caramelize with the flame on a blowtorch. Serve the crème brulée with the pears.

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