← Back to Recipes

Masala Chai Crème Caramel with Cardamom & Star Anise

By • Updated September 2026
Jump to Recipe ↓

This masala chai crème caramel brings the warm, aromatic spices of traditional Indian masala chai—cardamom, star anise, cinnamon and black pepper—into a silky baked custard crowned with glossy amber caramel. Baked in individual ceramic ramekins in a gentle water bath, each spoonful delivers that signature wobble and melt-in-the-mouth texture that makes crème caramel so irresistible.

The technique is straightforward: steep whole chai spices in warm milk and cream, temper the custard base with eggs, then bake low and slow. Good-quality ceramic ramekins are essential here—they conduct heat evenly, preventing curdled edges, and their smooth glaze ensures the caramel releases cleanly when you unmould. Serve these at your next autumn dinner party and watch guests reach for seconds.

Masala Chai Crème Caramel with Cardamom & Star Anise
Prep Time25 mins
Cook Time45 mins
Servings6 Ramekins
DifficultyMedium

Ingredients

  • 150 g Caster Sugar (for caramel)
  • 3 tbsp Water
  • 400 ml Whole Milk
  • 200 ml Double Cream
  • 4 Green Cardamom Pods (lightly crushed)
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 4 Black Peppercorns
  • 2 tbsp Loose-Leaf Black Tea (Assam or Ceylon)
  • 4 large Eggs
  • 75 g Caster Sugar (for custard)
  • 1 tsp Vanilla Extract
Nutrition per serving:
Calories: 385
Fat: 18g
Sugar: 42g
Protein: 8g

Instructions

1
Make Caramel: Heat 150 g caster sugar and 3 tbsp water in a small saucepan over medium heat, swirling gently (do not stir) until the sugar dissolves and turns a deep amber colour, about 8–10 minutes. Immediately divide the hot caramel among six ceramic ramekins (150 ml capacity), tilting each to coat the base. Set aside to cool and harden.
2
Infuse Chai Spices: In a medium saucepan, combine the milk, cream, crushed cardamom pods, star anise, cinnamon stick and peppercorns. Bring to a gentle simmer, remove from the heat, add the loose-leaf black tea and steep for 10 minutes. Strain through a fine sieve, discarding the spices and tea leaves.
3
Temper Custard: Preheat the oven to 150 °C (130 °C fan)/gas 2. In a large bowl, whisk together the eggs, 75 g caster sugar and vanilla extract until smooth. Slowly pour the warm spiced milk into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
4
Fill & Bake: Divide the custard mixture evenly among the caramel-lined ramekins. Place the ramekins in a deep roasting tin and pour boiling water into the tin until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, until the custards are just set with a slight wobble in the centre.
5
Chill: Carefully remove the ramekins from the water bath and let cool to room temperature. Cover each ramekin with cling film and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
6
Unmould & Serve: To serve, run a thin knife around the edge of each ramekin. Invert onto a serving plate and give a firm shake—the crème caramel should slide out, pooling glossy caramel around the base. Serve immediately.

🫖 Equipment You'll Need

This recipe depends on ceramic ramekins for success. High-fired ceramic conducts heat gently and evenly during the water-bath bake, preventing the edges from curdling while the centre sets to that classic silky wobble. A smooth interior glaze is equally important—it allows the finished crème caramel to release cleanly when you unmould, bringing the glossy caramel with it. Our buying guide reviews the best options for 2026.

See our ceramic ramekin picks →

Expert Tip: Test the Set

The custards are done when the edges are firm but the centre still wobbles slightly when you gently shake a ramekin. They will continue to set as they cool. Overbaking results in a grainy, curdled texture, so err on the side of caution.

Continue Your Journey

Affiliate disclosure: TeaTrade is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn commission by linking to Amazon.co.uk. We may earn a small commission if you buy through links on this page, at no extra cost to you. Prices and availability shown on Amazon are current at the time of click.

Comments